Alison Roman served up a delicious raspberry ricotta cake with citrus zest on Saturday Kitchen.

The ingredients are: cooking spray, for greasing, 220g plain flour, 1 tbsp baking powder, 1 tsp salt, 365g ricotta, plus 400g to serve, 275g caster sugar, 3 large free-range eggs, ½ tsp vanilla extract, 1 lemon, lime, grapefruit or orange, zest only (optional), 115g unsalted butter, melted and 340g–450g raspberries, fresh or frozen.

See recipes by Alison in her book titled: Sweet Enough: A Baking Book available from Amazon now.