Orange Ricotta Cake with Strawberries

The key to this cake is to use good, whole milk ricotta. A lot of what we see in the supermarket is part skim milk and usually pretty tasteless. My favorite where I live is from Bellwether Farms, who make both a cow and a sheep milk version. A cheese store or Italian delicatessen will have good ricotta, and it makes all the difference in the world. I’ve suggested fresh strawberries here, but you can use any fruit or fruit sauce that you like or even a scoop of good ice cream.