Prepare the caramelized cherries by adding the brown sugar and around 100ml of water to the pan. Bring to a boil then turn the heat to medium and stir constantly until sugar dissolves. Stir in the sherry.

Add the cherries to the mixture and simmer for 10 minutes or until cherries are soft. At 10 minutes, remove from heat, add a pinch of salt and stir through.

Preheat the oven to 350°F/180°C while you now prepare the bizcocho mixture.

Add the oil, sugar, and eggs to a blender.

Wash the mulberries and add them to the mixture. Blend ingredients until smooth (around 3 minutes).

Next sieve the self-raising flour and baking powder into a large bowl.

Slowly add the liquid mixture from the blender to the flour and continue to stir until the mixture and flour are combined.

Remove the cherries from the heat and strain the mixture. Use the back of a spoon to smush the cherries. Discard the seeds and stems and add the cherry flesh to the caramelized sauce.

Grease the cake tin with some olive oil. Pour the bizcocho mixture and the caramelized cherry mixture into the tin, allowing the cherry mixture to swirl with the bizcocho mix.