Extra Lemony Berry Ricotta Cake

INGREDIENTS

• ½ cup Della Terra Meyer Lemon olive oil, plus Olive Oil for the pan
• 1⅓ cups blackberries, raspberries, boysenberries, or halved strawberries (about 8 oz.)
• 2 Tbsp plus 1 cup sugar
• 1½ cups all-purpose flour
• 1½ tsp baking powder
• 1 tsp kosher salt
• ½ tsp baking soda
• 1 (heaping) Tbsp finely grated lemon zest
• 3 large eggs
• 2 tsp vanilla extract
• Juice of 1 large lemon
• 8 oz whole-milk fresh ricotta

PREPARATION

1. Preheat oven to 350°. Brush a 9"-diameter cake pan with Della Terra extra-virgin olive oil. Line bottom with a parchment paper round. Combine 1⅓ cups blackberries, raspberries, blueberries, or halved or quartered hulled strawberries and 2 Tbsp. (25 g) sugar in a medium bowl. Using a fork, mash together. There will be some totally smashed berries, but some should still be intact. Set berry mixture aside.
2. Whisk 1½ cups (188 g) all-purpose flour, 1½ tsp. baking powder, 1 tsp. kosher salt, and ½ tsp. baking soda in a medium bowl to combine. Set aside.
3. Place 1 Tbsp. (heaping) finely grated lemon zest and remaining 1 cup (200 g) sugar or less in a large bowl. Using your fingers, work lemon zest into sugar until sugar starts to clump. Add 3 large eggs, 2 tsp. vanilla extract, and remaining ½ cup extra-virgin Della Terra Meyer Lemon olive oil and whisk vigorously until mixture is smooth. Add juice of 1 large lemon and 8 oz. whole-milk fresh ricotta and mix just until combined. Add reserved dry ingredients and mix with a rubber spatula until incorporated and batter is mostly smooth.
4. Scrape batter into prepared pan and spoon reserved (now syrupy) berries on top. Bake cake until golden brown on top and a knife inserted into the center comes out clean, 45–50 minutes. Transfer to a wire rack; let cool in pan. Invert cake onto a large plate; peel away parchment and discard. Turn cake right side up.