Paneer/ Ricotta Pound Cake
Despite the number of cakes there are on my blog, I’m not really very fond of cakes. They’re eaten mostly by my family and friends who are always ready to eat cake. I avoid frosted cakes as I do not like buttercream, and thou
Ingredients
- 3/4 cup cake flour
- 1 1/2 tsps baking powder
- 60 gm salted butter
- 3/4 cup paneer ricotta drained fresh or
- 3/4 cup sugar granulated
- 1 egg
- 1 tsp lemon juice
Instructions
- Sieve the cake flour and the baking powder together. Keep aside. Run the paneer in the blender till it becomes a very smooth paste.
- Put this paneer and the butter in a bowl and, using a hand held mixer, beat well till smooth. Add the sugar and beat till light and fluffy. Scrape down the batter from the sides of the bowl in between.
- Add the egg and vanilla extract and beat till well mixed. Now add the flour and beat on medium speed till smooth. Add the lemon juice and beat again. The batter might look like it has curdled slightly, but thatu2019s alright.
- Pour the batter into a greased and floured 8u201d (or 9u201d) cake tin and bake at 180C (350F) for about thirty minutes or till the cake is a done and a skewer inserted into it comes out clean.
- If your paneer/ ricotta was a bit wet to start with, it might take another 10 minutes or so of baking to cook the cake. Cool the cake in the tin for 5 minutes and gently take it out and cool on a rack. Enjoy your cake.