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Ricotta Cake with Eggnog Glaze
Ricotta Cake with an Eggnog Glaze, delicious and so easy to make in the multifry!
Course
Dessert
Cuisine
American
Keyword
airfryer recipes, eggnog glaze, ricotta cake
Prep Time
4
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
45
minutes
minutes
Servings
8
Calories
420
kcal
Author
The Bewitchin Kitchen
Ingredients
Cake
1/2
cup
+ 3 tbsps unsalted butter
2
cups
+ 3 tbsps flour
1
tsp
baking powder
2
cups
ricotta
3
eggs
1
tsp
vanilla
Egg Nog Glaze
1
cup
powdered sugar
1/2
cup
egg nog
1/2
tsp
rum extract
US Customary
-
Metric
Instructions
Be sure that you remove the paddle from the MultiFry.
Take 3 tablespoons of the melted butter and grease the bowl. Toss 3 tablespoons of the flour around to coat and shake out the excess.
In a medium bowl, add two cups of flour and baking powder.
In a large bowl stir together the ricotta, sugar, eggs, vanilla and the rest of the butter.
Add the flour mixture, combine and then the chocolate chips.
Dump the batter and spread along the pan. Set the MultiFry to level 2, turn on the bottom heating element and turn on.
Cook for 40 minutes.
Transfer to a wire rack and let cook before you cut into it.
Mix together eggnog glaze and pour over.
Nutrition
Serving:
1
g
|
Calories:
420
kcal
|
Carbohydrates:
42
g
|
Protein:
13
g
|
Fat:
22
g
|
Saturated Fat:
13
g
|
Cholesterol:
132
mg
|
Sodium:
186
mg
|
Potassium:
210
mg
|
Sugar:
16
g
|
Vitamin A:
750
IU
|
Vitamin C:
0.2
mg
|
Calcium:
192
mg
|
Iron:
2.1
mg