Line a 9”-diameter cake pan with parchment paper and lightly spray with
nonstick baking spray.
Dump contents of package into a large bowl. In
another medium bowl,
whisk together the eggs, ricotta and butter. Fold egg mixture into dry
ingredients just until blended. Very gently, fold in 3/4 cup of the
frozen raspberries, taking care not to crush the berries. Pour the
batter into prepared pan and scatter the remaining berries over the
top.
Bake cake until golden brown and a tester inserted into the center
comes out clean, 50-60 minutes. Let cool at least 20 minutes before
unmolding. Cut into wedges and serve with a dollop of freshly whipped
cream.
