Raspberry ricotta cake recipe
 Tart and tangy raspberries pair perfectly with creamy and mild ricotta in this easy, squidgy cake that's perfect for a make-ahead dessert. spray oil, for greasing220g/8oz plain flour1 tbsp baking powder1 tsp salt365g/12½oz ricotta, plus 400g/14oz to serve275g/9¾oz caster sugar3 large free-range eggs½ tsp vanilla extract1 lemon, lime, grapefruit or orange, zest only (optional)115g/4oz unsalted butter, melted340g–450g/12oz–1lb raspberries, fresh or frozen spray oil, for greasing 220g/8oz plain flour 1 tbsp baking powder 1 tsp salt 365g/12½oz ricotta, plus 400g/14oz to serve 275g/9¾oz caster sugar 3 large free-range eggs ½ tsp vanilla extract 1 lemon, lime, grapefruit or orange, zest only (optional) 115g/4oz unsalted butter, melted 340g–450g/12oz–1lb raspberries, fresh or frozen Method Preheat the oven to 200C/180C Fan/Gas 6. Spray a 23cm/9in round cake tin with cooking spray and line with baking paper.In a large bowl, whisk together the flour, baking powder and salt.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.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. 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.) 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. Slice and serve with the extra ricotta on the side. Preheat the oven to 200C/180C Fan/Gas 6. Spray a 23cm/9in round cake tin with cooking spray and line with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Spray a 23cm/9in round cake tin with cooking spray and line with baking paper. In a large bowl, whisk together the flour, baking powder and salt. In a large bowl, whisk together the flour, baking powder and salt. 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. 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. 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. 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. 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.) 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.) 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. 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. Slice and serve with the extra ricotta on the side. Slice and serve with the extra ricotta on the side.