A recent batch of homemade ricotta (recipe here) turned out to be larger than expected (likely due to the use of really good dairy products from local purveyors). The ricotta is good for about a week but I try to use it within three or so days for maximum freshness. I'd promised to bring a dessert to my friend Julie's house, and wondered if I might be able to find a recipe that incorporated ricotta. I turned to Food52, which is my go-to recipe site, and found the following recipe, by Jennifer Wagner, for Louisa's Cake:

Louisa's Cake

Serves 6

Ingredients

9 tablespoons unsalted butter, at room temperature
1 cup plus 2 tablespoons sugar
3 large eggs
1 & 1/4 cups all-purpose flour
1 pinch salt
1 cup fresh ricotta
Zest of 1 lemon
1 tablespoon baking powder
1 apple, peeled and grated (should yield about 1 cup)
Confectioners' sugar for serving

Instructions

Heat the oven to 400.
Butter and flour a 9 or 10-inch spring form pan.
Cream the butter and sugar in a standing mixer until light and fluffy.
On the lowest speed, add the eggs one at a time.
Slowly add the flour, salt, ricotta, lemon zest, baking powder and apple.
Scrape the batter into the prepared pan, smooth the top and bake for 25 to 30 minutes, until the cake is golden brown and the sides start to pull away from the pan.
Cool in the pan on a wire rack for 10 minutes.
Turn the cake out of the pan and cool completely on the rack.
Sift powder sugar over top or serve with your favorite seasonal fruit.