Raspberry Ricotta Bundt Cake
- 320g sugar
- Zest of 1 lemon
- 300g good quality ricotta, at room temperature
- 100g neutral oil
- 90g unsalted butter, melted and cooled slightly
- 2 tsp vanilla bean paste
- 180g buttermilk, at room temperature
- 4 large eggs, at room temperature
- 420g all-purpose flour
- 80g almond meal
- 1 tsp salt
- 2 ½ tsp baking powder
- 250g raspberries, fresh or frozen (if frozen do not thaw)
- Preheat the oven to 350°f / 180°c.
- In a large bowl, combine the sugar and lemon zest. Using your finger tips, rub the zest into the sugar until well incorporated.
- Add the ricotta, oil, melted butter, vanilla bean paste, buttermilk, and eggs to the bowl, and whisk until well combined.
- In a medium sized bowl, whisk together the flour, almond meal, salt, and baking powder. Add to the wet ingredients, and mix until well combined, making sure to scrape down to the bottom of the bowl and ensure that there are not any wet spots. Mix until the batter is smooth.
- Place the raspberries in the medium bowl, and gently toss with about 2 tsp of flour until coated. Add the flour coated raspberries to the mixture, holding back any excess flour that may be gathered at the bottom of the bowl. Carefully fold in using a rubber spatula, until evenly incorporated.
- Spray a 10-cup bundt pan with baking spray with flour, or grease and flour well. Add the cake mixture to the bundt pan, smoothing down with a spoon or offset spatula. Tap the pan firmly about 10 times on the counter to remove any air bubbles. Place on a sheet pan.
- Bake the bundt cake, on the sheet pan, for 65 to 70 minutes, or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and allow to stand for 10 minutes before turning out onto a wire cooling rack and allowing to cool completely.
- Dust with powdered sugar and freeze dried raspberry powder to finish, if desired.
- Store leftovers at room temperature in an airtight container.