Raspberry Ricotta Cake

Raspberry Ricotta Cake的做法与步骤

1. 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

2. 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

3. 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