5. Gradually add the dry ingredients to the wet ingredients, mixing well after each addition. Ensure there are no lumps in the batter.
6. Pour the cake batter into the greased baking mold and spread it evenly.
7. In another bowl, combine the ricotta (or cheese of your choice), sugar, cornstarch, and egg for the filling. Mix until smooth and creamy.
8. Pour the filling mixture over the cake batter in the mold, spreading it evenly.
9. Place the mold in the preheated oven and bake for approximately 35-40 minutes, or until a toothpick inserted into the center comes out clean.
I’ve made this so many times now, and it gets better each time
Italian chicken pasta
GARLIC PARMESAN ROASTED BRUSSEL SPROUTS
Love making a huge batch of this and freezing for later! Quick and easy meal!
Okay, I’m normally used to using green tomatoes, but wow, did these taste even better!.
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