All-purpose麵粉: 1 1/2 cup， 糖: 1 cup， 泡打粉: 2 teaspoons， kosher salt: 3/4 teaspoon， 雞蛋: 3個， Ricotta cheese: 1 1/2 cup， 香草精: 1/2 teaspoon， 黃油 (melted): 1/2 cup (1 stick)， 樹莓: 1 cup
1Preheat oven to 350°. Line a 9」-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl. 預熱至175度 烘培紙鋪好 烤盤塗抹黃油 麵粉過篩 同糖 泡打粉 鹽放入大碗里攪拌
2Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by ¾ cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ¼ cup raspberries over top. 攪拌雞蛋 ricotta 香草精後 將其放入大碗里 再放入黃油
3Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unmolding. 烤至表面金黃50-60分鐘 常溫放涼20分鐘 脫模 readyy