Raspberry Ricotta Bundt Cake — Cloudy Kitchen
"This cake tested me a wee bit. The funny thing about recipe testing is that you never quite know which way it is going to go - sometimes I set out to make something I assume will need tweaking and nail it first try, other times I think I can quickly bring something together, like this cake, only to..."
INGREDIENTS
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320g sugar
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Zest of 1 lemon
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300g good quality ricotta, at room temperature
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100g neutral oil
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90g unsalted butter, melted and cooled slightly
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2 tsp vanilla bean paste
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180g buttermilk, at room temperature
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4 large eggs, at room temperature
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420g all-purpose flour
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80g almond meal
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1 tsp salt
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2 1/2 tsp baking powder
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250g raspberries, fresh or frozen (if frozen do not thaw)
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