This cake is a version of a baked cheesecake. Use the best quality ricotta you can find. If your ricotta is quite wet it would pay to drain it through a muslin-lined sieve for a few hours.

while ricotta cheese, crème fraîche and plenty of fresh lemon zest make these cupcakes incredibly moist and fluffy. Find this recipe and others in Food & Wine's lemon cake guide.

Top-selling food stylist, writer, editor and TV personality Donna Hay’s new cookbook Too Easy provides ... It’s my current cake crush – the softness of the ricotta, the crunch of the almonds ...