I first served this at a brunch for the International Association for Women Chefs and Restauranteurs (IACWCR) in New York City. It isn't too sweet and the goat cheese adds a savory element. It is also good after a light lunch.

SERVES 6 TO 8

11 ounces goat cheese 3/4 cup granulated sugar 1 teaspoon vanilla extract 1 teaspoon freshly chopped lemon zest 1 teaspoon freshly squeezed lemon juice 6 large eggs, separated 3 tablespoons all-purpose flour 1 1/2 pints blackberries 1 1/2 pints raspberries Equipment A 9-inch round cake pan, buttered and sugared

Preheat the oven to 350 degrees. In a medium mixing bowl, combine the goat cheese, sugar, vanilla extract, lemon zest, and lemon juice. Mix until smooth and then add the egg yolks, two at a time Whip the egg whites until soft peaks form. Gently fold the egg whites into the goat cheese mixture. Spread the batter into the prepared pan. Bake the cake until a skewer inserted in the middle comes out clean, 25 to 30 minutes. Cool the cake and remove it from the pan by inverting it onto a serving platter or large plate. Serve the goat cheese cake with the berries placed in the center of the cake AHEAD OF TIME NOTES The cake can be made a day ahead of serving. Store at room temperature wrapped in plastic wrap. Do not add the berries until just prior to serving