Raspberry Ricotta Cake
3
人做过这道菜
Homhomhomii
配方来自bon appétit
Serving: 8
Active: 15 Mins
Total: 1 Hour 35 Mins
Serving: 8
Active: 15 Mins
Total: 1 Hour 35 Mins
用料
| 普通面粉 | 1 1/2 cup (180克) |
| 糖 | 1 cup (200克) |
| 泡打粉 | 2 teaspoons (9克) |
| 盐 | 3/4 teaspoon (4克) |
| 鸡蛋 | 3个 |
| Ricotta cheese | 1 1/2 cup (375克) |
| 香草精 | 1/2 teaspoon (2克) |
| 黄油 (melted) | 1/2 cup (113克) |
| 树莓 | 1 cup (120克) |
Raspberry Ricotta Cake的做法
-
Preheat oven to 350°. Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
预热至175度
烘培纸铺好 烤盘涂抹黄油
面粉过筛 同糖 泡打粉 盐放入大碗里搅拌 -
Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by ¾ cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ¼ cup raspberries over top.
搅拌鸡蛋 ricotta 香草精后
将其放入大碗里 再放入黄油 -
Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unmolding.
烤至表面金黄50-60分钟 常温放凉20分钟 脱模 readyy
