Italian ricotta cake with stawberry sauce

This ricotta cake recipe comes from Chef Paolo Labao whose cooking class I attended in September at Arte Italia in Reno. He calles it a cake, but I consider it more of a tarte. It is simple, delicately sweet and goes well at an end of a heavy meal. If you want to sample the Chef's fare for yourself, you can visit his
restaurant Farina in San Francisco.

Ricotta cake

300gr/10.5 oz OO flour

200gr/7 oz butter

1 egg

100gr/3.5 oz sugar

pinch baking powder

lemon zest from one lemon

Using two fingers, mix above ingredients together (do not over mix)

Line a spring form pan with parchment paper

Push dough into pan to form crust

320gr/11.2 oz sheep’s ricotta

120gr/4.2 oz sugar

lemon zest from one lemon

½ tsp vanilla

2 egg yolks

1 whole egg

Mix together until thoroughly blended

Pour into crust

Bake at 360º for ½ an hour

2 C sliced strawberries

1 Tbls powdered sugar

½ Tbls lemon juice

Combine all ingredients in a blender

Blend on slow then high till smooth

Strain through fine sieve strainer

To plate:

Put a couple of Tbls of sauce on plate, place a slice of cake on plate, sprinkle powdered sugar over top