Ricotta, orange, almond and raspberry cake

Method

1. Preheat the oven to 180 °C and grease a round tin.
2. Beat the eggs with the sugar until pale.
3. Add the ricotta, oil, orange zest and juice and mix well.
4. Fold in the sifted flour, almond flour and baking powder.
5. Pour the batter into the tin, scatter the raspberries over the top and sprinkle with the flaked almonds.
6. Bake for about 45 min, until a skewer comes out clean, and leave to cool before turning out.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 130 g	100 g	% IR*	Share
Energy	390 kcal	300 kcal	20 %
Fat	22 g	17 g	31 %
of which saturates	5.1 g	3.9 g	26 %
Carbohydrate	38 g	29 g	15 %
of which sugars	20 g	15 g	22 %
Fibre	2.6 g	2 g	—
Protein	11 g	8.5 g	22 %
Salt	0.6 g	0.5 g	11 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

Photos