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.
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