This is a wonderful cake that my friend Rebecca made and in her words "This cake is one of those wonderfully dense, solid, stick-to-your-ribs cake that leaves you satisfied. Like “I Ate Cake Today, and I Don’t Care What You Think” feeling."
Before you do anything else, make the syrup (boil the sugar, zest, and water) together till the sugar is completely dissolved-then let it cool.
Preheat the oven to 350 degrees and beat together the ricotta cheese and syrup with the vanilla and sugar. BEAT IT. Then add the egg and beat it some more, till well incorporated. In a separate bowl combine the flour, baking powder, and salt. Add dry ingredients to the wet and then pour into a greased 8×8 or similar baking dish. Bake for 30-45 minutes (test it at 30 with a toothpick-it should come out clean). It’ll be golden when it’s done. Let it cool while you make the strawberry sauce.
To make the strawberry sauce all ya do is boil the strawberries, and sugar together with some lime juice. For about 5 minutes or so, really whenever you feel like it’s time. You will know.
Cool the berries and the cake and then pour the berries over top the cake. Enjoy!