Nigel Barden served up a delicious olive oil ricotta cake with red Grape coulis on Radio 2 Drivetime with Simon Mayo.

Nigel says: “This coulis (sorry, sauce) will keep in the fridge until needed and is ace on pancakes and over yoghurt. If you don’t have any fresh fruit around, don’t worry, split the cake across the middle and slick the centre with your favourite jam or marmalade and put the lid back on. Think intriguing Victoria Sponge.”

The ingredients for the cake are: butter, oil, or nonstick spray for pan, 250g full-fat or fresh ricotta, 80ml olive oil, 200g granulated sugar, ½ tsp freshly grated lemon zest, 2 large eggs, 190g plain flour, 1½ tsp baking powder, ¼ tsp bicarbonate of soda, ¼ tsp table salt and icing sugar, for dusting (see cooking note for other toppings).

For the Grape Coulis: 150ml water, 3 tbsp granulated sugar, 1 tbsp freshly squeezed lemon juice, pinch of salt and 185g red grapes.