Raspberry, Ricotta and Almond Cake

This delightful rich almond cake is gluten free and easy to make! Fresh raspberries add extra fruity flavours.

Ingredients

250g ricotta

220g ground almonds

80g chopped almonds

zest of 1 lemon

250g raspberries

120g soft butter

4 eggs

100g sugar

1 tsp vanilla extract

3 tbsp cornstarch

icing sugar for dusting

Method

Heat oven to 180 °C. Wash raspberries and dap them dry. Use a handheld electric whisk to beat together eggs, sugar and vanilla extract until frothy. Mix in ground almonds, butter and cornstarch and whisk until smooth. Add ricotta and lemon zest and mix well. Fold in rasberries carefully.

Line a springform pan with baking paper. Pour in the patter and flatten it. Spread chopped almonds over the cake and bake for about 40 minutes - test with a skewer! Allow cake to cool completely, remove from the pan and dust with icing sugar,