RICOTTA CAKE

Preheat oven to 160 deg C. Grease and line 8" round pan Place 115gm of butter/ margarine ( room temp) , 150 gm of castor sugar and 1 tsp of vanilla extract in the bowl of your electric mixture and beat until creamy and pale . Add 3 lightly beaaten eggs ( room temp )alternatively with 140 gm of plain flour , 1 dsp of baking powder Beat until combined . Add 3 tbs of lemon juice , the grated zest of 1 lemon , 250 gm of smooth ricotta and 60 ml of milk . Pour the batter into the prepared pan and place in preheated oven for 30 minutes . Cake is cooked when a skewer inserted comes out clean . Leave cake to cool completely in the pan . Frosting . Beat together 240 ml of thickened cream with 120 gm of mascarpone cheese , 1 tsp of vanilla extract and 2 tbs of castor sugar till thickened . Spread over the top of the cake and dress with raspberries ( optional ).