How to make
Put the egg and white sugar in a bowl.
Beat with a mixer, until a fluffy cream is obtained, then add the ricotta and oil.
Stir with a spoon, until a creamy mixture is obtained.
Sift the flour with the baking powder, a pinch of salt and the vanilla.
Add it to the liquid mixture in portions.
Add half of the pitted cherries.
Line a 16 cm mold with baking paper.
Pour the mixture and arrange the remaining cherries on top.
Sprinkle them with 1 tablespoon of brown sugar.
Bake the cake with cherries at 360°F (180°C) in a preheated oven for about 35 minutes.
Cool the finished ricotta cake on a wire rack and sprinkle it with powdered sugar.
Enjoy this cherry and ricotta mini cake!
