Lemon ricotta cake with raspberry ripple cream

Step 1

Preheat the oven to 180°C. Grease and line the base and side of a 22cm springform cake pan with baking paper.

Step 2

Whiz almonds in a food processor to a fine meal. Transfer to a bowl with flour and lemon zest.

Step 3

In a separate bowl, combine the lemon juice and ricotta.

Step 4

Using electric beaters, beat butter and caster sugar until thick and pale. Add the egg yolks, one at a time, beating well after each addition. Add ricotta mixture, then fold in almond mixture.

Step 5

In a clean bowl, whisk eggwhites to stiff peaks. Fold a third of the eggwhite into the ricotta mixture to loosen, then fold through remainder. Spoon batter into pan, then bake for 1 hour or until a skewer inserted into the centre comes out clean.

Step 6

Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Step 7

Combine creme fraiche and icing sugar in a bowl, then swirl through the chopped raspberries. Spread over the cake and top with whole raspberries to serve.