Raspberry ricotta buckwheat

Ingredients:

Sponge cake

• 1 cup ricotta
• 3/4 cup sugar
• 2 large eggs
• 1/4 cup (60 g) butter, melted
• 1 tbsp vanilla extract
• 2 tsp finely grated lemon zest
• 2 tablespoons lemon juice
• 2 cups of flour
• 1.5 tsp baking powder
• 1/4 teaspoon of baking soda
• 1/4 teaspoon salt

Streusel and berries

• 1 cup flour
• 3/4 cup sugar
• 0.5 tsp baking powder
• A pinch of ground cinnamon
• 6 tbsp (90 g) butter, melted
• 3 cups fresh or frozen raspberries, thawed

Preparation:

1. Preheat oven to 175°C and grease a 22x32 cm pan.
2. Whisk the ricotta with the sugar, eggs, melted butter, vanilla, lemon zest, and juice. Sift the flour, baking powder, baking soda, and salt into a separate bowl. Pour into the ricotta mixture and mix until smooth. Pour the batter into the prepared pan.
3. Streusel: Mix together the flour, sugar, baking powder, and cinnamon, then add the butter and mix well. Sprinkle the ricotta batter with raspberries (if using thawed berries, drain off any excess juice and combine them with 2 tablespoons of flour) and top with streusel. Bake the pie for 45-55 minutes, or until a tester inserted into the center comes out clean. Cool the pie in the pan, then serve.
   
   The buckle can be stored wrapped in the refrigerator for 3 days.