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Ingredients:
- 1 cup ricotta cheese
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts or pistachios
- 1/2 cup honey
- 1 teaspoon ground cinnamon
- 1/4 cup water
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, beat together the ricotta cheese, sugar, and softened butter until smooth and creamy.
3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the ricotta mixture, stirring until just combined.
5. Fold in the chopped walnuts or pistachios for that delightful crunch.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for about 10 minutes before transferring to a wire rack.
8. While the cake cools, prepare the honey syrup. In a small saucepan, combine honey, water, and cinnamon. Bring to a gentle boil, then reduce heat and simmer for about 5 minutes.
9. Once the cake is cool, drizzle the honey syrup over the top, allowing it to soak in for extra sweetness.
10. Slice, serve, and enjoy the warm, nostalgic flavors of this Baklava Ricotta Cake!
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