Steps for preparing the marbled plumcake with syrupy cherries

• To prepare this tasty marbled plumcake with syrupy cherries, first beat the eggs with sugar and vanilla extract in a bowl for a few minutes using electric whisks. Add the sunflower oil, then the ricotta, and stir vigorously. Next, add the sifted all-purpose flour, a pinch of salt, and finally the baking powder, stirring until you get a smooth and homogeneous batter. Pour half of the batter into a bowl and add the unsweetened cocoa powder and a splash of milk if necessary, stirring to obtain the dark mixture.

  

• Butter and flour a loaf pan measuring 9-10 inches and pour in a spoonful of plain batter, then a spoonful of cocoa batter side by side, as you will see in the photos. After the first layer, arrange the syrupy cherries, then continue layering the batters until finished. Decorate the surface with more syrupy cherries and bake in a preheated static oven at 356°F for 40 minutes. Perform the toothpick test, turn off the oven, remove from the oven, and let cool.

  

• Remove the marbled plumcake with syrupy cherries from the oven, place it on a serving plate, and serve with a dusting of powdered sugar. I hope you like my latest recipe, see you next time friends.