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Raspberry and Almond Ricotta Dessert Cake
Ingredients
  • 1 cup caster sugar
  • 125g butter, softened
  • 2 tsp vanilla extract
  • 2 eggs
  • 375g smooth ricotta
  • 1 ¼ cups self-raising flour
  • ¾ cup almond meal
  • ¼ cup milk
  • 1 ½ cups frozen raspberries
  • Icing sugar, to serve
  • 300ml thickened cream, whipped, to serve
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