In a medium bowl whisk the ricotta with the beaten eggs and the vanilla essence until smooth.
In another bowl whisk all the dry ingredients: flour, cane sugar, baking powder and salt. Scrape the ricotta whisked with the beaten eggs into the dry ingredients bowl and fold until just until blended. Finally fold in the melted butter and 2/3 of the frozen raspberries, taking care not to crush them.
Grease and flour a 22 cm round cake pan.
Scrape the batter into the prepared cake pan and scatter the remaining raspberries on top.
Heat the oven to 180°C (350°F) and bake the cake for about 50-60 minutes until golden brown and a tester inserted into the centre comes out clean.
Let cool down for at least 20 minutes before unmoulding.