Raspberry & Ricotta Cake

INGREDIENTS

• 115g Abernethy Sea Salted Butter, melted and cooled
• 220g Caster Sugar, plus extra for the top
• 3 Simply Better Irish Free Range Corn Fed Eggs
• 2 packs (360g) Simply Better Italian Ricotta Cheese
• ½ tsp Vanilla Extract
• 1 Lemon
• 220g Plain Flour
• 1 Tbsp Baking Powder
• 1 Tsp Simply Better Achill Island Sea Salt
• 1 pack Simply Better Handpicked Raspberries

Serve

• Simply Better Irish Made Madagascan Vanilla Bean Ice Cream

METHOD

1. Preheat the oven to 180°C (360°F/Gas Mark 7). Line a 9” round cake tin with parchment paper.
2. Whisk the butter and sugar together. Add the eggs one at a time and whisk well between each addition. Add the ricotta, vanilla, lemon zest and juice and whisk until combined but do not over mix.
3. Sieve in the flour and baking powder and fold through with the salt, until well incorporated.
4. Keep a handful of raspberries aside for later. Mash the remaining raspberries in a separate bowl and fold through the cake mixture.
5. Transfer the mix to the lined cake tin. Scatter over the remaining raspberries, pushing them down slightly into the cake mixture and sprinkle 2 tbsp of sugar evenly over the cake.
6. Bake for 55-65 minutes until cooked through. (Test by inserting a skewer into the centre and if it comes out clean it is cooked through).
7. Cool in the tin for 20 minutes
8. Serve with ice cream and enjoy