Preheat oven to 350. Brush a 9 x 5 cake pan with olive oil, line with parchment and sprinkle the insides and bottom with turbinado sugar.

In a medium bowl, whisk together 1½ cups all-purpose flour, ⅔ cup almond flour, ¾ teaspoon baking powder, ½ teaspoon baking soda, and 2 teaspoons salt.

In a separate larger bowl, combine 1 cup sugar, and the finely grated zest of 5 limes. Use your fingers to rub the zest into the sugar. Whisk in 2 large eggs until homogenous, then stream in ¾ cup olive oil. Whisk in ½ cup ricotta cheese. Squeeze out ½ cup juice from the limes and whisk the juice into the wets.

Gently stir the dry ingredients into the wet ones until well combined. Pour the batter into the prepared pan. Sprinkle the top with more turbinado sugar. Bake until golden brown and a wooden skewer inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Let cool slightly then run a knife around the edge of the pan to release.

In a food processor, combine 1 ½ cups ricotta, 3 tablespoons sugar and 2 teaspoons vanilla extract. Process until very smooth. Add 1 ¼ cups heavy cream and a big pinch of salt. Continue processing until light and fluffy. Keep chilled until ready to serve.

Trim the stems of 1 quart of strawberries, halve or quarter them, and toss in a bowl with 2 tablespoons of sugar and the juice of the remaining lime. Add a pinch of salt and keep chilled until ready to serve.

Slice cake into 1” pieces. Serve dolloped with whipped ricotta cream and topped with berries and their juices.