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Raspberry and Shiso Cake
1 godz. 15 minPorcje: 8Nutri-Score C€€
C
1 godz. 15 min
1 godz. 15 minRaspberry and Shiso Cake
przepis od
@thibaulthauchardofficiel
@thibaulthauchardofficiel
1 przepis
1 import
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czego potrzebujesz
Składniki
raspberries (fresh or frozen)Warzywa i owoce300 g- shiso leaves (finely chopped)Warzywa i owoce8 kawałki
butter (softened)Nabiał180 g
sugarSpiżarnia180 g
eggs (at room temperature)Nabiał3 kawałki
flour (sifted)Produkty zbożowe200 g
baking powderSpiżarnia8 g
saltPrzyprawy2 g
milkNabiał80 ml- lemon juice (freshly squeezed)Warzywa i owoce15 ml
na porcję
Wartości odżywcze
319kcal
- Węglowodany
- 29 g
- Białko
- 4 g
- Tłuszcz
- 21 g
czego użyjesz
Przybory
Miska
Trzepaczka
Forma do ciasta
Piekarnik
Łopatka kuchenna
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.