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Raspberry Ricotta Cake

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作者: Homhomhomii
配方来自bon appétit Serving: 8 Active: 15 Mins Total: 1 Hour 35 Mins

用料

Raspberry Ricotta Cake的做法步骤

步骤 1

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

步骤 2

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

步骤 3

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

菜谱创建时间:2015-04-18 03:15:39
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