Grease and line a 20 cm spring form pan. Whisk butter, sugar and eggs with a balloon whisk until light and fluffy. Add almond meal, flour ricotta cheese. Combine all the ingredients and stir in the frozen raspberries. Pour into the lined baking pan. Bake them in a preheated oven of 160 'C for 1 hour and 10 minutes.
Remove the pan and let it rest for 10 minutes. Slice and serve with fresh raspberries or double cream.