Dessert
Raspberry and Shiso Cake
1 u 15 minVoor 8Nutri-Score C€€
C
1 u 15 min
1 u 15 minRaspberry and Shiso Cake
recept van
@thibaulthauchardofficiel
@thibaulthauchardofficiel
1 recept
1 import
0 keer gekookt
wat je nodig hebt
Ingrediënten
raspberries (fresh or frozen)Groente en fruit300 g- shiso leaves (finely chopped)Groente en fruit8 stukken
butter (softened)Zuivel180 g
sugarVoorraadkast180 g
eggs (at room temperature)Zuivel3 stukken
flour (sifted)Granen200 g
baking powderVoorraadkast8 g
saltKruiden en specerijen2 g
milkZuivel80 ml- lemon juice (freshly squeezed)Groente en fruit15 ml
per portie
Voedingswaarden
319kcal
- Koolhydraten
- 29 g
- Eiwitten
- 4 g
- Vetten
- 21 g
wat je gebruikt
Keukengerei
Mengkom
Garde
Taartvorm
Oven
Spatel
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.