Ingredients
- 1 1/2 cup (225 gr) plain flour
- 1 cup (240 gr) caster sugar
- 1/2 teaspoon salt
- 2 teaspoon baking powder
- 3 eggs
- 1 1/2 cup (400 gr) ricotta cheese
- 115 gr melted butter
- 2 teaspoon vanilla extract
- 1 1/4 cups fresh or frozen raspberries (or as many as you want)
- 1/4 cup icing sugar (optionnal)
Preparation
Preheat the oven to 180°C. Grease a round cake pan.
Put the plain flour and baking powder in a large recipient, add the sugar and salt and stir.
In a separate bowl, whisk the eggs, the ricotta cheese, the vanilla and the melted butter together until well combined.
Add 1/2 of the mixture to the dry ingredients and gently mix. Add the remaining mixture and gently stir.
Add 1 cup of the raspberries.
Pour the mixture into the greased cake tin and place the remaining raspberries on top of it.
Cook for 50-60 minutes.
If the cake is browning too much, place a sheet of aluminium (foil) on top of the cake.
Leave the cake to cool.
Remove the cake from the cake tin and dust with icing sugar before serving.
Enjoy !