-
Preheat oven to 350 degrees F. Liberally butter a 6 x 2-inch round cake pan.*
-
In a large bowl, combine the flour, cornmeal, baking powder, baking soda, sea salt, and sugar. In a small bowl, lightly beat the egg, and then stir in the ricotta, orange zest, and vanilla. Mix the wet ingredients into the dry. Finally, fold in the olive oil.
-
Spoon batter into the prepared cake pan. Slide into the oven, and bake for 35 minutes, or until the top is a rich golden brown and a toothpick inserted in the center comes out with just a few crumbs attached.
-
Cool cake for 15 minutes, then carefully flip out onto a plate.
-
Meanwhile, make the glaze. In a small saucepan, stir to combine 1 tablespoon orange zest, 1/3 cup orange juice, and 1/2 cup sugar over medium-low heat. Spoon 2 - 3 tablespoons over the cake.
-
For the ricotta topping, stir to combine the ricotta, 1 tablespoon orange glaze, 1 teaspoon olive oil, and a tiny pinch of sea salt.
-
Toss sliced strawberries with a tablespoon of orange glaze.
-
Spoon ricotta onto the cake, top with strawberries, and garnish with whole strawberries, violets, and fresh mint.
-
To make ahead, cook cake, cool, flip, drizzle with glaze, and loosely cover. Just be serving, add ricotta and fresh berries.