Grease a non-stick springform round cake pan (approx 20-22cm diameter) and set aside (you can use a non-springform pan, but I find they work best).

Place the plain flour, baking powder, sugar and salt into the TM bowl.

Press Turbo 5-10 times to sift.

Remove and set aside in a separate bowl.

Place the butter into the TM bowl and melt on Speed 3, 80 degrees, for 2 minutes (or until completely melted).

Add the ricotta, vanilla and eggs.

Mix on Speed 4 for 20 seconds (scraping down the sides of the bowl halfway through).

Reduce to Speed 1 and slowly add the dry mixture through the MC hole.

Mix until just combined.

Add 1 cup of the raspberries are very gently fold through with a spatula.

Pour the mixture into the prepared cake tin and place the remaining raspberries on top.

Cook for 50-60 minutes or until a skewer inserted into the middle comes out clean.

If you find the cake is browning too much, gently place a sheet of foil over the top and return to the oven.

Leave the cake to cool completely in the pan.

Remove from pan before serving and dust with icing sugar.

Store the cake in an airtight container in the fridge for up to 3 days (bring it to room temperature before serving).