Ingredients

Yield: 6 to 8 portions

• Batter

• ¾ cup salted butter, softened

• ¾ cup granulated sugar

• Zest from 2 large lemons

• 2 tsp. lemon juice

• 4 egg yolks

• 4 egg whites

• 1 cup Ricotta cheese

• ½ cup + 2 tbsp. all-purpose flour

• 2 tsp. baking powder

• ½ tsp. salt

• Syrup

• ½ cup granulated white sugar

• Juice of 2 oranges

• Garnish

• 1 lb. fresh strawberries, halved

• Orange wedges from 2 oranges

Directions

1. Preheat oven to 325F.

2. Lightly grease and flour a 8.5 inch cake pan.

3. Line the bottom of the pan with parchment paper, cut to size. This makes it easier to unmold the cake.

4. In a bowl, combine the flour, baking powder and salt and reserve.

5. In a medium bowl, combine and whisk the butter and sugar until light and fluffy, then add the lemon zest and egg yolks, continue to whisk until smooth and well incorporated. Add the flour mix and the ricotta cheese, in three alternating batches, mixing with the spatula until well combined.

6. Whisk the egg whites to stiff peaks, and then gently fold into the batter with a spatula.

7. Pour or spoon the cake batter into the cake pan and bake for 45 minutes (to test for doneness, insert a toothpick – it should come out clean and dry when the cake is done).

8. Let the cake come to room temperature, then garnish with the orange wedges and fresh strawberries. Start on your orange syrup.

9. For the orange syrup, combine the sugar and orange juice in a small saucepan and simmer for about 5-7 minutes until just thickened. Allow the syrup to cool, then drizzle or brush it over the cake or serve on the side.