Raspberry almond and ricotta cake

Instructions

1. 1

   Step 1: Preheat and Prepare Tin

   Preheat the oven to 170C Fan and grease and line a 23 cm loose-based round tin with non-stick baking paper.

2. 2

   Step 2: Combine Wet Ingredients

   In a large bowl (or a stand up mixer with the whisk attachment) whisk together the ricotta and the olive oil until smooth. Add the vanilla and the sugar and whisk for a further 2 minutes. Next, add the eggs, one at a time, whisking until the batter is completely smooth.

3. 3

   Step 3: Combine Dry Ingredients

   In a separate bowl, sieve together the flour and baking powder. Add the ground almonds and salt, then whisk gently to combine.

4. 4

   Step 4: Combine Wet and Dry

   Fold the dry ingredients into the wet batter ⅓ at a time until smooth.

5. 5

   Step 5: Add Fruit and Zest

   Add the lemon zest and half of the raspberries, mixing gently until evenly distributed throughout.

6. 6

   Step 6: Pour and Top

   Pour the batter into the prepared tin and spread in a smooth and even layer. Top with the remaining raspberries and sprinkle with the flaked almonds.

7. 7

   Step 7: Bake the Cake

   50 min

   Bake for 45-50 minutes or until golden on top and just firm to touch.

8. 8

   Step 8: Cool the Cake

   15 min

   Leave to cool in the tin for at least 15 minutes before turning out onto a wire rack to finish cooling completely.