Lemon Ricotta Cake with Summer Fruit

A quick and easy cake for a hot afternoon since I've been feeling exceptionally lazy in the kitchen as of late. Maui is in a severe drought; it hasn’t properly rained since early spring. I never thought I would have to treat water like the precious resource it is! Or praying for rain! I’ve had to ration water in my garden, using buckets since the water pressure is so low. I can’t help but feel this underlying foreboding feeling that this is a dire and tangible sign of climate change. It’s so disheartening and sad to see my lawn and trees dying all around; you don’t truly realize the power a lush and vibrant environment has on your spirit and mind until it is gone. Winslow, too has felt the heat, sleeping in the dirt most of the day until it cools down in the evening. Given the state of things, I needed a pickup, to say the least, and this lemon, olive oil, and ricotta cake is a simple and delicious way to use up any over-ripe summer berries.

Lemon Ricotta Cake with Summer Berries

Ingredients:

1 1/2 cups all-purpose flour

Two teaspoons baking powder

1/4 teaspoon kosher salt

3 eggs

1/2 cup olive oil

1 cup white or light brown sugar

juice 2 lemons

zest 2 lemons

1 tablespoon almond or pure vanilla extract

1 cup whole milk ricotta, strained

1 cup summer berries - quartered strawberries, whole blueberries, whole raspberries, whole blackberries

powdered sugar for dusting

Preheat the oven to 350 F and gather an 8” springform cake tin. Lightly grease the tin with olive oil. You can also cut a piece of parchment paper for the bottom if you don’t use a nonstick tin.

Sift the flour, baking powder, and salt into a mixing bowl. Set aside.

Cracks the eggs into another mixing bowl. Add the sugar and slowly pour the olive oil into the bowl while simultaneously whisking until smooth.

Add the lemon juice, lemon zest, and extract of choice and continue to whisk until combined.

Add the strained ricotta and continue to whisk until most lumps are gone. They won’t entirely disappear, but I prefer a smooth batter.

Gently combine the flour mixture with the ricotta mix, gently folding it in until smooth with an even consistency.

Pour the batter into the tin and sprinkle the berries haphazardly on top.

Bake the cake for 35-40 minutes until lightly golden, and an inserted toothpick comes out clean.

Remove it from the tin and allow it to cool completely before generously dusting with powdered sugar.

Enjoy!