Recipe: Almond-Ricotta Cake with Summer Fruit

A homey, all-day cake with stealth elegance

This cake is custardy, light, and not-too-sweet. It’s perfect when you have to bring something, and it’s an all-around winner to have in your arsenal. I usually make it for dinner parties, but I might actually prefer the leftover slice I have the next morning, as it’s absolutely perfect with a cup or tea or coffee.

The lemon zest and small dose of lavender in this recipe complement the fruit and add a bit of intrigue, but if you don’t care for lavender, feel free to leave it out. This cake is incredibly versatile, so use whatever fruit is on hand, in the freezer, or just needs using. I love it with strawberries, blackberries (and their brethren), apricots, peaches, and rhubarb. The cake pictured above was made with Marionberries.