1

Preheat oven to 180°C. Lightly spray three 20cm (base measurement) round cake tins with oil and line bases with baking paper.

2

Sift the flour, cocoa and almond meal into a medium bowl.

3

Using an electric mixer, whisk the eggs and sugar in a large bowl until thick and pale and the mixture doubles in size. Sift the flour mixture into the egg mixture. Using a metal spoon, gently fold until just combined. Divide the mixture evenly among the prepared tins. Smooth the surfaces. Bake for 15-20 minutes or until the cakes are dry to the touch and come away from the sides of the tins. Turn the cakes onto a wire rack lined with baking paper. Set aside to cool completely.

4

Process the ricotta and the Frûche in a food processor until smooth.

5

Place 1 cake on a serving plate. Spoon over one-third of the ricotta mixture and top with half the morello cherries. Repeat the layers, finishing with remaining cake and ricotta. Top with fresh cherries to serve.