Lemon-Raspberry Ricotta Cake with Crème Anglaise

Ingredients

• 1 1/2 cups (375 mL) all-purpose flour
• 1 tbsp (15 mL) baking powder
• 1/2 tsp (2 mL) salt
• 1 cup (250 mL) granulated sugar
• 3 eggs
• 1 1/2 cups (375 mL) ricotta cheese
• 1/2 cup (125 mL) unsalted butter, melted
• 1 1/2 tsp (7 mL) grated lemon or orange zest
• 1 tsp (5 mL) vanilla
• 1 1/2 cups (375 mL) fresh raspberries
• 1 cup (250 mL) 35% whipping cream
• 1/2 of a vanilla bean
• 2 egg yolks
• 3 tbsp (45 mL) granulated sugar