Cinnamon and cherry olive oil cake

This cake is slightly sponge-like in texture and it’s always a surprise that it carries the weight of the cherries. I use bottled morello cherries because they have such a lovely sweet sourness and they can be sourced year round. They usually come with the seeds removed, but check them carefully before you add them to the base of the tin—an unexpected cherry seed comes as an unwelcome addition to any cake.