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Preheat the oven to 175c (160c fan).
Add the sugar and lemon zest to a bowl and massage. This is optional but brings out the lemon flavour.
Add the oil and butter and cream together until pale and fluffy (around 2 mins).
Mix the eggs in one at a time. Then add the ricotta and vanilla and mix again.
Fold in the dry ingredients until no lumps.
Now start the frangipane. Cream the butter in a mixer or with a whisk until really soft.
Then add all of the other ingredients and mix until combined and smooth.
To the cake batter, fold in the cherries. Don’t be rough or your batter will go red and cherries will disintegrate.
Mix 1 tbsp semolina and 1 tbsp sugar in a bowl.
Grease your cake tin and then pour in the semolina/sugar mixture. make sure this sticks to the tin through the butter. This will give the cake a lovely crispy crust.
Spoon in half the batter. Add dollops of frangipane, using half of the frangipane. Swirl this through the cake batter.
Then add the remaining batter on top and dollop on the rest of the frangipane. Swirl again and top with the almonds.
Bake for 1hr and 15 mins. I always rotate half way through and check the cake at about 1 hour just to make sure it’s not burning. If it is looking dark then cover with foil.
Let the cake cool, slice and top with icing sugar. Goes so well with creme fraiche.