How to make ricotta and raspberry cake step by step

Step 1 - preparations

• Turn on the oven to 170℃ (fan-assisted) or 180℃ (top/bottom heat mode).
• Grease the baking pan with butter and sprinkle with flour, or line with baking paper.
  
• Melt the butter and set aside to cool slightly.
  100 g butter
• Mix the flour and baking powder together.
  225 g wheat flour - all-purpose, 2 teaspoons baking powder

Step 2 - preparing the batter

• Transfer the ricotta cheese and eggs to a large bowl - you can also add a little vanilla extract or flavoring for taste - mix together until smooth.
  375 g ricotta, 3 eggs, vanilla
  
• Add the cooled butter and mix.
  
• Add sugar and mix.
  200 g sugar
  
• Add the mixed flour and stir.
  
• Spoon about half of the batter into the prepared pan.
  
• Arrange some of the raspberries on top, gently pressing them into the batter.
  approx 250 g raspberries
  
• Spread the rest of the batter and gently smooth it out.
  
• Arrange the remaining raspberries on the cake.
  
• Finally, sprinkle the top with lightly chopped pistachios.
  pistachios
  

Step 3 - baking the cake

• Place the cake in the preheated oven and bake for about 50 minutes - until a skewer comes out clean.
• After baking, let the cake cool, and before serving, you can additionally sprinkle it with powdered sugar.