Lemon-Raspberry Ricotta Cake with Crème Anglaise

Instructions

1. Step
   In a saucepan, combine cream and vanilla bean over medium heat. Bring to a simmer for 5 minutes. Remove vanilla bean, scrape out seeds and return to cream.
2. Step
   Can be refrigerated for up to 3 days.
3. Step
   Preheat oven to 325°F (160°C). Line 9 inch (23 cm) round cake or springform pan with parchment paper and brush bottom and sides with butter; set aside.
4. Step
   In a bowl, whisk together flour, baking powder, and salt; set aside.
5. Step
   In a large bowl, beat together sugar and eggs until thickened and ribbons remain when lifted. Slowly beat in ricotta cheese, butter, lemon or orange zest, and vanilla. Stir in flour mixture until combined. Fold in raspberries. Scrape batter into prepared pan and bake for about 45 minutes or until tester inserted in centre comes out clean. Let cool completely on cooling rack.
6. Step
   Turn cake out onto serving platter and serve with Crème Anglaise.