Before you start

I want it ready at

If you start now, it will be ready in 1 h 5 min.

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030 min1 h

Hands-onWaitingOven

Get the ingredients ready

Step 1 of 6Hands-on

Preheat the oven to 180 °C and grease a round tin.

NextBeat the eggs with the sugar until pale.

Step 2 of 6Hands-on

Beat the eggs with the sugar until pale.

NextAdd the ricotta, oil, orange zest and juice and mix well.

Step 3 of 6Hands-on

Add the ricotta, oil, orange zest and juice and mix well.

NextFold in the sifted flour, almond flour and baking powder.

Step 4 of 6Hands-on

Fold in the sifted flour, almond flour and baking powder.

NextPour the batter into the tin, scatter the raspberries over the top and sprinkle with the flaked almonds.

Step 5 of 6Hands-on

Pour the batter into the tin, scatter the raspberries over the top and sprinkle with the flaked almonds.

NextBake for about 45 min, until a skewer comes out clean, and leave to cool before turning out.

Step 6 of 6Oven

Bake for about 45 min, until a skewer comes out clean, and leave to cool before turning out.

Dinner's ready!

Ricotta, orange, almond and raspberry cake