Nutella Cake with Strawberries and Ricotta

Preheat the oven to 350 degrees F (180 degrees C).

Crack Eggland's Best Classic Eggs (3) into a mixing bowl, add Granulated Sugar (3/4 cup), and mix well. Add Milk (3/4 cup), Baking Powder (2 tsp) and All-Purpose Flour (1 1/4 cups) and whisk together really well. Drop in three tablespoons of Nutella® (3 Tbsp) and mix.

Melt Butter (1 Tbsp) in the microwave, then dip a cooking brush into it and paste this on the base and sides of the cake tin. Add a small handful of flour to the centre, covering the base by moving it around and tapping the base, covering it so the cake doesn't stick.

Pour the mix in the tin and put the cake in the oven to cook for 30 minutes.

For the filling, put the Ricotta Cheese (2 cups) in a mixing bowl, breaking it down with a fork. Add rind of a Lemon (1) and Caster Sugar (3 Tbsp). Add a generous amount of Simply Organic Cinnamon, Ground (to taste) and mix together really well.

Separately, slice the Fresh Strawberries (3 1/3 cups) into thin slices.

Remove the cake from the oven after 30 minutes and put it to the side to cool. Take it out of the pan, careful not to let it crumble. Using a long, sharp, knife, begin to slowly and carefully slice through the middle, dividing it evenly in two.

Put three tablespoons of Nutella® (3 Tbsp) into a small bowl and melt it in the microwave. Pour it into the centre of the base of the cake and spread it out evenly using the back of a spoon. Add the ricotta mixture on top, spreading it out all over the Nutella.

Cover the top of the cake with three tablespoons of Nutella® (3 Tbsp). Place the top of the cake on the ricotta and gently press it down into position.

Decorate the top of the cake with the sliced strawberries. Serve and enjoy!