Strawberry and ricotta cake: delicious and easy to make!

INGREDIENTS
4 eggs
200g (1 cup) sugar
370g (1 1/2 cups) ricotta cheese
1 lemon (zest)
140g strawberries
powdered sugar

METHOD
In a bowl, add the eggs, ricotta, lemon (zest) and mix well.
Pour the mixture into the cake tin (tin size – 20cm) and arrange the strawberry pieces on top.
Bake at 180°C/356°F for 40 minutes and decorate with powdered sugar.