Ricotta, Almond and Raspberry Cake

Preheat the oven to 160°C (fan bake).

Beat the butter, first measure of caster sugar, both zests and the vanilla until pale and creamy. Beat in the egg yolks then the almonds. Add the ricotta and gently mix to combine. The mixture will be very thick.

Whisk the egg whites to soft peaks then beat in the second measure of sugar until thick and glossy. Mix a large spoonful through the batter to loosen, then gently but thoroughly fold in the remaining egg whites in two lots.

Tip into the tin and smooth the top. Scatter over the raspberries then the almonds. Bake for 45-50 minutes until golden and firm and a skewer inserted into the centre comes out clean.

Cool the cake completely in the tin. Serve dusted with icing sugar and softly whipped cream. Makes 1 cake.

Cook's tip: I like to serve the cake with a mixed berry coulis. Process fresh or thawed, frozen berries with a spoonful of icing sugar and a good squeeze of lemon or lime juice. Press through a fine sieve and discard the seeds. Adjust the sugar and juice to taste.

If the ricotta is quite loose in texture rather than firm, the cake can take quite a lot longer to cook due to the moisture content. Cover the top loosely with foil if it is browning before being fully cooked.