Ricotta and lemon cake with roasted strawberries

This is the sort of cake I crave: simple, understated and wonderful with seasonal fruit. Made with ricotta and almond meal, it has a tender, close-textured crumb that’s almost pudding-like instead of light and fluffy.

At this time of year I like to serve it with roasted strawberries, which become especially sweet and fragrant in the heat.

The cake itself is quite shallow; a good dusting of icing sugar keeps it simple, elegant and delicious with the fruit spooned alongside.