Cherry and Ricotta Crumble Cake – Cherryhill Orchards

Ingredients

• 500g cherries, pitted
• 1 orange, juiced & zested
• 300g firm ricotta
• 2 tbs icing sugar, plus extra for dusting
• 1 egg
• 175g unsalted butter, melted
• 150g caster sugar
• 250g self-raising flour
• 3 eggs, at room temperature
• ½ cup milk
• 2 tsp vanilla extract
• 60g cold unsalted butter, diced
• 60g plain flour
• 50g caster sugar
• 60g almonds, roughly chopped
• ½ tsp ground cinnamon