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Raspberry Ricotta Cake
Ingredients
  • 1 ½ cups (225g) plain flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup (240g) caster sugar
  • 3 eggs room temperature
  • 1 ½ cups (approx 400g) ricotta cheese room temperature
  • 115 g butter melted
  • 2 tsp vanilla extract
  • 1 ¼ cups raspberries fresh or frozen
  • 1 tbsp icing sugar to serve, optional
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