Blackberry and ricotta hot cakes
Golden, fruity and sweet, serve these moreish hot cakes with Greek yoghurt and honey.
Mix the blackberries and cassis and leave to macerate for at 5–10 minutes.
Mix 3 egg yolks, 1 egg white, the ricotta, sugar, vanilla, orange and lemon zest together in a bowl. Fold in the flour.
Beat the remaining 2 egg whites to form stiff peaks and fold in half the blackberries.
Melt the butter in a saucepan and pour the batter into a greased ring. Alternatively you can drop the mixture in tablespoonfuls onto the pan, spacing the mixture well apart to allow for them to spread. Fry for a few minutes on each side, until golden.
To serve, dust with icing sugar and decorate with the pine nuts, yoghurt, honey and remaining blackberries.