1. Preheat the oven to 180°C (350°F). Lightly grease a springform tin (23cm)* and line with some baking parchment. Set aside. Wash, dry and pit the cherries. Set aside.

2. Add the butter and brown sugar to a large bowl and mix on high speed until light and fluffy. Add the eggs one after another and mix well after each addition. Next, add the ricotta, lemon juice, lemon zest, and vanilla extract and mix until well combined. Mix the flour with baking powder, baking soda, and salt and add it together with the heavy cream to the bowl – mix until just combined.

3. Transfer the batter to the prepared baking tin and smooth out the top. Press the pitted cherries into the dough and bake for about 50-55 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Take it out of the oven and let it cool down completely. When ready to serve, take out of the tin, place on a serving plate and dust with some confectioners‘ sugar (optional).