Dessert
Raspberry and Shiso Cake
1 h 15Pour 8Nutri-Score C€€
C
1 h 15
1 h 15Raspberry and Shiso Cake
recette de
@thibaulthauchardofficiel
@thibaulthauchardofficiel
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
raspberries (fresh or frozen)Fruits et légumes300 g- shiso leaves (finely chopped)Fruits et légumes8 morceaux
butter (softened)Produits laitiers180 g
sugarÉpicerie180 g
eggs (at room temperature)Produits laitiers3 morceaux
flour (sifted)Céréales200 g
baking powderÉpicerie8 g
saltÉpices2 g
milkProduits laitiers80 ml- lemon juice (freshly squeezed)Fruits et légumes15 ml
par portion
Nutrition
319kcal
- Glucides
- 29 g
- Protéines
- 4 g
- Lipides
- 21 g
ce que vous utiliserez
Ustensiles
Saladier
Fouet
Moule à gâteau
Four
Spatule
pas à pas
Préparation
- Étape 1
Prepare the batter
- Cream the softened butter with the sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Fold in the sifted flour, baking powder and salt.
- Pour in the milk and mix until the batter is smooth.
- Étape 2
Add raspberries and shiso
- Gently fold the chopped shiso leaves into the batter.
- Add the raspberries and lemon juice, mixing carefully so the berries stay whole.
- Étape 3
Bake
- Pour the batter into a buttered and floured cake pan.
- Bake in a preheated oven at 180°C until golden and a skewer comes out clean.
- Étape 4
Cool and serve
- Let the cake cool in the pan for 10 minutes, then turn out onto a rack.
- Let it cool completely before slicing and serving.