Preheat the oven at 180°C.
Grease the cake tin with butter and dust with flour. Shake to remove excess flour.
Place the egg whites in the stand mixer bowl.
Whisk to soft peaks, then gradually add the sugar, one tablespoon at the time, while continuing whisking.
Add the egg yolks one by one and continue whisking on medium speed.
Add the almond extract and then the olive oil.
Switch the whisk with the flat beater attachement.
gradually add the ricotta cheese.
Add the baking powder and then the flour, one tablespoon at the time and continue mixing on medium/low speed.
Stop mixing, add the cherries and gently stir them in with a spatula.
Transfer the batter into the baking tin.
Bake at 180°C for 45 minutes.
Take the cake out of the oven and leave to cool slightly.
Serve with plenty of icing sugar on top.
