This recipe is based on one by Ina Garten. While hers calls for figs, I used strawberries. Any juicy soft fruit will do: plums, peaches or even kiwis.
Ingredients
1¼ sticks/ 140 gr unsalted butter, at room temp
1 cup sugar
3 large eggs
1 cup fresh whole milk ricotta
2 tablespoons whole fat plain yogurt
1 teaspoon vanilla extract
grated lemon zest (from one lemon)
1¼ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
12-14 large strawberries, stem removed and cut in half
2 tablespoons light brown granulated sugar
Instructions
Preheat oven to 350F/ 180C.
Butter and flour a 9-inch spring form pan
If you have a stand mixer it makes things easier.
Cream the butter and sugar till light and fluffy. Add the eggs, one at a time, beating each one in.
Next add the ricotta and the yogurt, vanilla and lemon zest and mix well.
Mix the dry ingredients together, then add them to the wet mixture, just folding them in until mixed. Don’t over beat.
Pour the dough into buttered cake tin, and level it out with a spoon. Place the strawberries on top of the batter, cut side up, pressing them in a bit. Sprinkle the cake with the sugar and bake for 40 minutes.
Let cool, remove from pan and serve with whipped cream or creme fraiche.
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2020/04/strawberry-ricotta-cake/