7/20/2016 0 Comments Raspberry Ricotta Cake![]() 1 1/2 cups AP flour 1 cup sugar 2 ts baking powder 3/4 ts kosher salt 3 large eggs 1 1/2 cups (15 oz) ricotta 1/2 ts vanilla extract 1/2 cup (1 stick) or 4 oz unsalted butter, melted 1 1/2 cups frozen raspberries, divided Servings: 8-10 pieces Preparation time: 15 min Baking time: 50-60 min Directions: - Preheat the oven to 350F. - Line the bottom of a 9" round cake pan with parchment paper. - Whisk flour, sugar, baking powder, and salt in a large bowl. - Whisk eggs, ricotta, and vanilla in a medium bowl until smooth. - Fold into dry ingredients until blended. - Add butter, mix thoroughly. - Fold in 1 cup raspberries, do not crush berries. - Scrape batter into prepared pan and scatter remaining 1/2 cup raspberries on top of this batter. - Bake cake until golden brown 50-60 min, the tester should come out of the center of the cake clean. - Let cool 30-40 min before serving. Adapted from bonappetit.com
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