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Preheat the oven to 160°C fan/180°C oven
Grease and line a 20cm cake tin
Beat the butter, sugar, orange zest, and salt until pale and fluffy (add the amaretto/almond essence if using)
Add in the eggs, mixing well in between each addition
In another bowl, stir together the plain flour and baking powder
Add the flour mixture into the cake batter, mix well
Fold in the ricotta, pour into the cake tin
Mix cherries with flour, sprinkle on top of the cake with Demerara sugar before baking
Bake for 1 hour - 1 hour 15 minutes, or until a skewer inserted into the middle of the cake comes out clean
Cool, dust with icing sugar, slice & serve with crème fraîche