Berries Berries Everywhere

It's strawberry season in Sicily as well as in San Diego - walk through any farmers market, check out your local farm stands and you will find them in abundance, from gigantic specimens to delicate little berries. In the March issue of Bon Appetit, I was pleased to find a recipe for a berry ricotta cake...I decided to use a combination of strawberries, blueberries and raspberries. The end result - a moist, fluffy cake, streaked with sweet berries. INGREDIENTS: Nonstick vegetable oil spray 1½ cups all-purpose flour 1 cup sugar 2 teaspoons baking powder ¾ teaspoon kosher salt 3 large eggs 1½ cups ricotta ½ teaspoon vanilla extract ½ cup (1 stick) unsalted butter, melted 1 cup frozen raspberries or blackberries, divided PREPARATION: ACTIVE: 15 MIN TOTAL: 1 HOUR 35 MIN Do Ahead: Preheat oven to 350°. Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl. Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by ¾ cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ¼ cup raspberries over top. Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unmolding. Do Ahead: Cake can be made 2 days ahead. Store tightly wrapped.