1/3cupsunflower oilyou can also use grapes seeds or vegetable oil
2cupsall-purpose flour, sifted
8ouncesmixed berry jamyou can use fresh berries
powder sugarto decorate
Preheat the oven at 350 degrees F. Grease the bottoms and the sides of a 9 inches round tube cake pan. Line with parchment paper. You can use a bundt cake but I would select a simple design or the cake will stick to the pan. A spring form pan works as well.
In a stand in mixer, fitted with a wire whisk attachment, cream the eggs with the sugar until light and fluffy. About 10 minutes.
Slow down the whisk and add the fresh drained ricotta a little bit at the time until mixed in, then add the vanilla extract, the grated lemon peel, slowly add the sunflower oil and then the flour, the baking powder and the salt. Keep mixing until well combined scraping down after each addition.
Pour half of the cake batter in the prepared pan and spread with a knife or a silicon spatula. Spread the jam or the fresh berries on top of the batter, then cover with the remaining cake batter.
Put in the hot oven for 40-45 minutes, until golden and firm. Use a toothpick to test the cake. Remove and place on a wire rack to cool. Do not remove the cake from the pan until cooled. I cover the cake while it's cooling with plastic wrap for moisture.
Once cooled, invert the cake on a serving plate, peel the paper off, invert again and sprinkle with powder sugar before serving.