Lemon Cherry Ricotta Cake
Preheat oven to 350 degrees.
Grease a 9 inch round pan generously with oil or butter and then coat with flour.
Whisk the egg whites until frothy. Then add the sugar and whisk until firm peaks form.
Add the egg yolks and whisk until combined.
Gradually add the olive oil, lemon juice and zest and whisk on low speed until incorporated.
Add the ricotta cheese and whisk on low speed until incorporated.
Mix the flour, baking powder and salt together. Add the dry ingredients to the wet ingredients. Mix gently with a spatula until mostly combined. Then add the cherries. Do not overmix the batter. Reserve a few cherries for the top of the cake.
Bake for 35 to 40 minutes or until a toothpick comes out clean.
Allow the cake to cool for 10 minutes before flipping it onto a serving plate.