75 g (3 oz) butter, softened, plus extra for greasing
150 g (5 oz) caster sugar
75 g (3 oz) ricotta cheese
25 g (1 oz) ground almonds
25 g (1 oz) polenta (cornmeal)
1/2 teaspoon baking powder
grated rind of 1 lemon
50 ml (2 fl oz) water
1/2 teaspoon vanilla bean paste or extract
75 g (3 oz) strawberries, hulled and halved
Grease a 15 cm (6 inch) sandwich cake tin and line the base with baking paper. In a bowl, beat together the butter, 75 g (3 oz) of the sugar, the egg, ricotta, ground almonds, polenta, baking powder and lemon rind using a hand-held electric whisk until smooth.
Spoon the mixture into the prepared tin and level the surface. Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 20 minutes until golden and firm to the touch.
Meanwhile, place the remaining sugar in a saucepan with the measurement water and heat, stirring, to dissolve the sugar. Simmer for 3 minutes until syrupy. Cool slightly, then stir in the vanilla bean paste or extract.
Remove the cake from the tin and cut into wedges (any extra cake can be frozen). Mix the strawberries with the vanilla syrup and spoon over the cake to serve. [2 wedges for this recipe?]