Fruit and ricotta cake

1/2 cup sugar

2 eggs

1 cup ricotta cheese (220g)

1/2 cup avocado oil

1 tsp vanilla extract

3/4 tsp salt

1 and 1/4 cup flour (160g)

1.5 tsp baking powder

1/2 tsp baking soda

1.5 cups (240g) berries or stone fruit, chopped (ie blueberries, cherries, blackberries, peaches, nectarines)

Preheat the oven to 350 degrees. Line an 8-inch square cake pan with parchment.

Whisk the eggs, sugar, ricotta, oil, vanilla, and salt together until smooth.  Add the flour, baking powder, and baking soda; stir until well-combined and smooth. Fold in about 2/3 of the berries, leaving the rest for the top of the cake.

Pour the batter into the pan, gently smoothing the top. Scatter the remaining berries on top.

Bake the cake until puffed and golden and a tester inserted comes out clean, 40-50 mins.