The key to this cake is to use good, whole milk ricotta. A lot of what we see in the supermarket is part skim milk and usually pretty tasteless. My favorite where I live is from Bellwether Farms, who make both a cow and a sheep milk version. A cheese store or Italian delicatessen will have good ricotta, and it makes all the difference in the world. I’ve suggested fresh strawberries here, but you can use any fruit or fruit sauce that you like or even a scoop of good ice cream.
Pour the mixture into the pan and
Remove the cake from the refrigerator and let it return to room temperature. Meanwhile, hull, wash, and slice the berries. Toss them gently with the sugar and orange juice and set aside.
To serve, remove the sides from the pan and slice the cake. Serve each piece with some strawberries on top or on the side. The cake can be made a day ahead and stored refrigerated in its pan, wrapped with plastic.
© 2004 John Ash. All rights reserved.