Raspberry Ricotta Cake: * 1 cup unsalted butter, softened at room temp * 1 cup white granulated sugar * 2 tsp vanilla extract * 4 large eggs, at room temp * 1 cup ricotta cheese * 2 cups all-purpose flour * 1/2 cup almond flour * 2 tsp baking soda * 2 tsp baking powder * 1/4 tsp salt * 2 tbsp lemon juice * 2 cups fresh raspberries * 1 tbsp cornstarch * 1/3 cup sliced almonds Instructions Making Raspberry Ricotta Cake: Preheat the oven to 335F/168C. spring side of the pan with butter spray and place parchment paper in the Center. In a mixing bowl, beat together the softened butter, sugar, and vanilla until the butter is fluffy. Next, add in the eggs and beat again for a few minutes until the eggs are well beaten. Add ricotta cheese and mix just until it’s well incorporated into the batter. In a separate bowl, combine dry ingredients: all-purpose flour, almond flour, baking soda and powder, and salt. Sift the dry ingredients into batter to ensure to clumps remain. Pour in the lemo...