An incredibly moist cake with a taste of almond and raspberries. I can imagine how well this cake is also with the flavors of orange or lemon. Please try different flavor combinations. The ricotta gives the cake a moist, smooth and creamy flavor.
Ricotta Almond Raspberry Cake
approx. 7 pcs
85 g butter, soft
100 g ricotta
1 1/4 dl sugar
1 large egg
1.5 dl wheat flour
1 tsp baking powder
0.5 tsp almond extract
1 dl raspberries
Preheat the oven to 175 C. Grease and flour a small bundt cake pan and set aside. In a bowl, stir together butter and sugar. Add the ricotta and mix until fluffy. Add the egg and stir well. Then stir in the flour, baking powder and almond. Pour the batter into the prepared cake pan, and press the raspberries into the batter. Bake for about 25 minutes. Let the cake cool in the pan.
Ricotta Mandel Hallonkaka
ca 7 bitar
85 g smör, mjukt
100 g ricotta
1 1/4 dl socker
1 stort ägg
1,5 dl mjöl
1 tsk bakpulver
0,5 tsk mandelextrakt
1 dl hallon
Värm ugnen till 175 C. Smörj och mjöla en liten kakform. I en skål blanda ihop smör och socker. Tillsätt ricotta och blanda tills fluffigt. Tillsätt ägget och rör om. Rör sedan in mjöl, bakpulver och mandel. Häll smeten i kakformen och tryck ner hallonen i smeten. Grädda i ca 25 minuter. Låt kakan svalna i formen.
1 Comments
This one is so moist and delicious!
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