Cake in two minutes? Yes, please. Microwave cakes can be tough, but the ricotta keeps this light and tender.Here's how to make the cake:Whisk ¼ cup each flour and ricotta, 2 tablespoons each melted butter and maple syrup, and 1 large egg. Top with ⅓ cup raspberries. Microwave on high for 2 minutes. Dust with powdered sugar and serve immediately. Serves 1.