Step 1

Preheat oven to 170 degrees celsius (fan-forced).

Step 2

Grease and line a non-stick spring-form round cake pan (approx 20-22cm diameter) and set aside (you can use a non-spring-form pan, but I find they work best).

Step 3

Sift the plain flour and baking powder into a large bowl.

Step 4

Add the sugar and salt and stir to combine.

Step 5

In a separate bowl, whisk the ricotta, eggs, vanilla and melted butter together until well combined.

Step 6

Add ½ of the ricotta mixture to the dry ingredients and gently mix to combine.

Step 7

Add the remaining ricotta mixture and gently mix to combine.

Step 8

Add 1 cup of the raspberries and very gently fold through.

Step 9

Pour the mixture into the prepared cake tin and place the remaining raspberries on top.

Step 10

Cook for 50-60 minutes or until a skewer inserted into the middle comes out clean.

Step 11

If you find the cake is browning too much, gently place a sheet of foil over the top and return to the oven.

Step 12

Leave the cake to cool completely in the pan.

Step 13

Remove from pan before serving and dust with sifted icing sugar.

Step 14

Store the cake in an airtight container in the fridge for up to 3 days (bring it to room temperature before serving).

Step 15

Preheat oven to 170 degrees celsius (fan forced).

Step 16

Grease and line a non-stick spring-form round cake pan (approx 20-22cm diameter) and set aside (you can use a non-spring-form pan, but I find they work best).

Step 17

Place the plain flour, baking powder, sugar and salt into the TM bowl.

Step 18

Press Turbo 5-10 times to sift. Remove and set aside in a separate bowl.

Step 19

Place the butter into the TM bowl and melt for 2 minutes, Speed 3, 80 degrees (or until completely melted).

Step 20

Add the ricotta, vanilla and eggs. Mix for 20 seconds, Speed 4 for 20 seconds (scraping down the sides of the bowl halfway through).

Step 21

Reduce to Speed 1 and slowly add the dry mixture through the MC hole. Mix until just combined.

Step 22

Add 1 cup of the raspberries are very gently fold through with a spatula.

Step 23

Pour the mixture into the prepared cake tin and place the remaining raspberries on top.

Step 24

Cook for 50-60 minutes or until a skewer inserted into the middle comes out clean. If you find the cake is browning too much, gently place a sheet of foil over the top and return to the oven.

Step 25

Leave the cake to cool completely in the pan.

Step 26

Remove from pan before serving and dust with sifted icing sugar.

Step 27

Store the cake in an airtight container in the fridge for up to 3 days (bring it to room temperature before serving).