Raspberry ricotta cake

1. 1

   Preheat the oven to 200C/180C Fan/Gas 6. Spray a 23cm/9in round cake tin with cooking spray and line with baking paper.

2. 2

   In a large bowl, whisk together the flour, baking powder and salt.

3. 3

   In another bowl, whisk the ricotta, 220g/8oz of the sugar, the eggs, vanilla and citrus zest (if using) until smooth. Whisk or gently fold this into the flour mixture until just blended.

4. 4

   Fold in the melted butter, followed by half of the raspberries, crushing them ever so slightly as you fold - you don't want them to disappear into the mixture, just to be distributed evenly to create a nice, streaky look, almost like tie-dye.

5. 5

   Transfer the mixture to the cake tin and scatter the remaining raspberries and remaining sugar over the top. (It might look like a lot of sugar - it is! But it is necessary, I promise.)

6. 6

   Bake for 55-65 minutes, or until the cake is golden brown and a toothpick inserted into the centre comes out clean. Leave to cool for at least 20 minutes before taking out of the tin.

7. 7

   Slice and serve with the extra ricotta on the side.

1 serving ≈ 52 g

Nutrition values are estimates. - means data is unavailable.