This delicious, simple dessert comes from "recipes +" magazine, January 2009. Be sure to buy an un-iced madeira cake!
- Place strawberries, juice and 1 tablespoon of sugar in a small bowl; toss to coat strawberries. Cover with plastic wrap, chill for 30 minutes or until slightly syrupy.
- Meanwhile, place ricotta, zest and remaining sugar in a small bowl; mix well to combine.
- Heat a char-grill pan over moderate heat. Spray cake with oil. Cook for 1-2 minutes each side or until golden brown.
- To serve, transfer the cake to plates. Top with ricotta mixture and berries. Drizzle with syrup and serve at once.