Raspberry Ricotta Cake

作者： Homhomhomii

配方来自bon appétit 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