from www.roseandivyjournal.com/blog/2015/3/1/ras
Pre-heat oven to 180c.
Generously grease a round cake tin with butter. Set aside.
Place flour, sugar, baking powder & salt into a large bowl. Whisk to combine.
In a medium bowl, combine eggs, ricotta, vanilla extract and butter, stir to combine.
Combine wet mixture with flour mixture. Gently fold in 1/2 cup raspberries. Pour into cake tin.
Press remaining raspberries into top of cake.
Bake for 50 minutes or until a knife comes out clean when inserted into centre of cake.
Let cool completely in tin on wire rack.
Remove from tin, dust with icing sugar to serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1274g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 2086 | ||
Calories from Fat: 933 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 103.6g | 138 % | |
Saturated Fat 64.6g | 323 % | |
Monounsaturated Fat 26.7g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 279.2mg | 86 % | |
Sodium 56385mg | 1944 % | |
Potassium 1230.5mg | 32 % | |
Total Carbohydrate 280.9g | 83 % | |
Dietary Fiber 16.3g | 65 % | |
Sugars, other 264.6g | ||
Protein 21.6g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2086
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