Do all of the mixing by hand. Do not use an electric mixer for this recipe.

Serves 10-12

3 large eggs

8 oz. sugar

1 1/2 cups whole milk

1 1/2 cups extra virgin olive oil

1 Tbsp. baking powder

2 cups flour

Unflavored pan spray (or brush the cake pan with olive oil and dust with flour

1 cup golden raisins

Brandy (optional)

8 oz. ricotta cheese (imported Italian)

1/cup powdered sugar

Berry coulis (pureed, lightly sweetened berries, such as strawberries)

Preheat oven to 350° F.

Mix eggs and sugar until creamy. Add milk and oil and mix well.

Mix flour and baking powder together in a large bowl. Slowly add the sugar and egg mixture.

Prepare a large, round cake pan with spray or olive oil and flour.

Pour in batter and bake for 25-30 minutes or until toothpick in center of the cake comes out clean.

Meanwhile, plump the raisins by covering them with brandy (or water if you prefer) for 20 minutes. Pour off all liquid.

Mix ricotta and powdered sugar. Add drained raisins and mix gently. Set aside.

When the cake is cool, cut out individual circles with a round cookie cutter. Cut each cake round in half horizontally and fill generously with the ricotta mixture.

Spoon berry coulis onto center of a dessert plate. Place the cake in the center of the coulis and dust with powdered sugar.