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Raspberry ricotta cake
Fruit and vegetables
1 lemon, lime,
grapefruit
or orange, zest only (optional)
340g–450g/12oz–1lb
raspberries
, fresh or frozen
Tins, packets and jars
220g/8oz
plain flour
Cooking ingredients
1 tbsp
baking powder
275g/9¾oz caster
sugar
½ tsp
vanilla extract
Dairy, eggs and chilled
365g/12½oz
ricotta
, plus 400g/14oz to serve
3 large free-range
eggs
115g/4oz unsalted
butter
, melted
Other
spray oil, for greasing
1 tsp salt
Back to recipe
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