Ingredients – serves 8

For the cake:

• 225 g plain flour
• 225 g sugar
• 2 teaspoons baking powder
• 100 g butter
• 400g ricotta cheese
• 3 eggs
• 1 teaspoon vanilla extract
• 200 g raspberries

Method

Make the cake:

• Heat the oven to 180C/160C fan/gas 4.
• Line a 20 cm cake tin with baking paper.
• Put the flour, baking powder and sugar in a bowl and mix to combine.
• Melt the butter in a pan over a low heat and pour into a second bowl.
• Whisk the ricotta, eggs and vanilla into the melted butter.
• Tip into the dry ingredients and mix to combine until smooth.
• Add 150 g of the raspberries and very gently fold through.
• Pour the mixture into the prepared cake tin, level the surface and place the remaining raspberries on top.
• Bake for 1 hour 15 minutes.
• Remove from the oven and leave to cool.