Summer berries are on their way to the market and when they arrive, you simply must plan to make this delicious cake to celebrate.

The original recipe, which came from Ina Garten, was made with figs (which I think you most certainly should use when they are in season!), but this Italian-inspired cake can handle any fruit in season--strawberries in the early summer, peaches and blackberries in midsummer, and figs at the end.

I added blueberries to the mix for this recipe, but you could use only strawberries if you prefer. I like to make homemade ricotta, but any whole milk ricotta cheese will work. A link for my recipe for ricotta cheese is in the Notes.

Isn’t this a beautiful summer dessert or teatime treat? I’d even eat it for breakfast!

1¼ sticks unsalted butter (140 grams)

1 cup sugar

Grated zest of one lemon

3 large eggs

1 cup whole milk ricotta (See notes.)

2 Tablespoons whole plain yogurt

1 teaspoon vanilla extract

1¼ cups all-purpose flour, or 1:1 gluten-free blend

1 Tablespoon baking powder

1 teaspoon salt

12-14 large strawberries, stem removed and cut in half lengthwise

½ dry pint blueberries, enough to place between the strawberries

2 Tablespoons light brown sugar

 

Preheat oven to 350°F. Butter and flour a 9-inch springform pan, a quiche dish, or a 9-inch square baking dish.

 

In a large mixing bowl (or the bowl of your stand mixer), put the grated lemon zest in with the sugar and rub the zest into the granules. Add the butter and cream it with the sugar till light and fluffy.

Add the eggs one at a time, then add the ricotta, yogurt, and vanilla extract. Mix well.

 

Mix the dry ingredients together and add them to the mixing bowl. Blend just till the dough comes together, being careful not to over beat.

 

Pour the dough into the baking dish and level it out. Place the strawberries on top of the batter, cut side up, pressing them in slightly.

Sprinkle the cake with the sugar and bake for 40 minutes.

 

Cool. If using a springform pan, remove the ring before serving. If using a baking dish, serve it straight from the dish.

 

Serve with whipped cream, Creme Fraiche, or ice cream.

 

Notes: Find the recipe for homemade ricotta cheese on my website: www.tammycirceo.com/homemade-ricotta-cheese/

 

Bon Appétit!

Tammy Circeo, Freelance Recipe Writer