680 g (1 lb 8 oz) bottled morello cherries
3 large free-range eggs
330 g (111/2 oz/11/2 cups) caster (superfine) sugar
1 Tbs finely grated orange zest
125 ml (4 fl oz/1/2 cup) extra virgin olive oil
300 g (101/2 oz/2 cups) plain (all-purpose) flour
1 tsp baking powder
1 tsp ground cinnamon, plus extra for dusting
300 ml (101/2 fl oz) thickened cream, whipped
Preheat the oven to 180°C (350°F). Lightly grease a 22 cm (81/2 inch) square cake tin and line the base and sides with baking paper.
Drain the cherries, reserving the liquid, and then arrange the cherries over the base of the tin.
Using an electric mixer, beat the eggs, 275 g (93/4 oz/11/4 cups) of the sugar and the orange zest for about 5 minutes, or until thick and creamy. Add the olive oil and beat for a further 1 minute. Sift the flour and baking powder over the egg mixture and gently fold to combine.
Pour the batter over the cherries in the tin. Using a spatula, smooth the top of the batter, drawing the mixture up at the sides a little. Bake for about 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and leave to cool in the tin.
Meanwhile, put the reserved liquid from the cherries, the remaining 55 g (3 oz/1/4 cup) of sugar and the cinnamon in a small saucepan. Bring to the boil, then reduce the heat and simmer, uncovered, for 5–10 minutes, or until the liquid has reduced by half.
Turn the cake upside down onto a serving plate and spoon the syrup over the cake. Top with the whipped cream and dust with extra cinnamon.