Chef Silvia Colloca shows how to make this simple Italian cherry and ricotta cake with a festive twi

Ingredients

• 2 eggs
• 110g brown sugar
• finely grated zest of 1 lemon and 1 orange
• 1 vanilla bean, split and seeds scraped
• 2 1/2 tablespoons olive oil
• 200g firm fresh ricotta
• 200g (1 1/3 cups) self-raising flour
• 300g pitted cherries
• icing sugar, for dusting
• extra cherries and whipped cream, to serve (optional)