This raspberry and ricotta cake is one my grandma always used to make for us as children. She would put mulberries in it during mulberry season too! It’s easy, yummy and goes down a treat with a cup of tea.
INGREDIENTS
- 1½ cups plain flour
- 1 cup caster sugar
- 1/4 tsp salt
- 2 tsp baking powder
- 3 eggs, ideally left on the bench to be room temperature
- 450g ricotta cheese, room temperature
- 115g butter, melted
- 2 tsp vanilla extract
- 1/2 cups raspberries – frozen is ok but fresh is better!
- ¼ cup icing sugar, for sprinkling over at the end