1

Preheat oven to 180°C. Lightly spray two 20cm (base measurement) round cake tins with oil and line the bases with baking paper.

2

Sift the cornflour and combined flours into a medium bowl.

3

Using an electric mixer, whisk the eggs, sugar and lime rind until thick and pale and the mixture doubles in size.

4

Sift the flour mixture over the egg mixture. Using a large metal spoon, gently fold in the flour mixture until just combined. Divide evenly among the prepared tins. Gently smooth the surface. Bake for 20 minutes or until dry to the touch and cakes have come away from the side of the tin.

5

Line a wire rack with baking paper. Turn the cakes onto the prepared rack. Remove baking paper. Set aside to cool.

6

Thinly slice half the strawberries. Cut the remaining strawberries in half. Using a food processor, process the ricotta, Frûche and lime juice until smooth. Place 1 cake on a serving plate. Top with the ricotta mixture. Arrange the sliced strawberries over the ricotta. Top with the remaining cake. Dust with icing sugar and top with the halved strawberries.