Ricotta and lemon cake with roasted strawberries

IngredientsFor the cake180g unsalted butter, softened30ml olive oil200g caster sugar1 tbsp finely grated lemon zest (from 2 medium lemons)3 eggs, at room temperature250g ricotta1 tsp vanilla essence190g plain flour70g almond meal1½ tsp baking powder½ tsp fine sea salticing sugar, for dustingFor the roasted strawberries400g strawberries, washed and hulled40g sifted icing sugarMethodMake the cakeStep 1Grease and line the base and sides of a springform cake tin (approximately 22-23cm) with baking paper.Step 2Preheat the oven to 160C fan-forced (180C conventional).Step 3Place the butter, olive oil, sugar and lemon zest in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for 2-3 minutes, until light and creamy. Scrape down the sides of the bowl occasionally to ensure everything is evenly combined. Add the eggs, one at a time, beating well after each addition. Don’t worry if the mixture looks slightly curdled at this stage. Add the ricotta and vanilla, and mix on medium-low speed until combined.Step 4In a separate bowl, whisk together the flour, almond meal, baking powder and salt, then add to the ricotta mixture and fold gently until fully combined. Scrape the batter into the prepared tin and smooth the surface. Bake for 45-55 minutes or until lightly golden and a skewer inserted into the centre comes out clean. Leave the cake to cool on a wire rack.Prepare the strawberriesStep 1Meanwhile, line a small baking tray with baking paper and increase the oven temperature to 220C fan-forced (240C conventional) heat.Step 2Place the strawberries and icing sugar in a bowl and toss gently to coat. Arrange the strawberries, cut side down, on the lined tray. Roast for 10-15 minutes until they slump and begin to caramelise around the edges.Step 3Set aside to cool slightly before transferring to a serving bowl, along with any juices from the tray.To serve, transfer the cake to a serving plate and dust generously with icing sugar so the top is covered. Slice and serve with a spoonful of the roasted strawberries alongside.