cake delicious, easy to implement and above all without fats. (Strange huh!)
Perfect for breakfast (at least this is the use we make of us).
INGREDIENTS: 250 gr
. flour (used white Type 0)
250 gr. ricotta cheese (used to Camporbiano, mmmmhhh)
200 gr. sugar (use raw)
1 bag of baking powder (used cream of tartar) 1 pinch of salt
A pleasure, raisins, chocolate chips, pine nuts, pistachios, etc.. etc. etc. (I put a bit 'of raisins).
PROCEDURE: Mix
Combine all ingredients until it forms a ball "bread" (though a bit 'more sticky ...).
Grease and flour a bundt mold is not too coarse or plum cake (I put the doses are for a tiny cake, for families just double doses) and added the dough to pinch, yeah, you did not misread , you just tear the dough and then put them into the mold pinches side by side, without pressing.
Bake at 150 degrees for about 45 minutes (or until you see the cake took a beautiful color ... peanut).
Once cool, sprinkle to taste with a little 'vanilla sugar.
Bon appétit,
Sabrina
PS To be fair carry-over the site where I found the recipe: www.cookoround.com (now makes different cakes).
photos but they are all my J
Perfect for breakfast (at least this is the use we make of us).
INGREDIENTS: 250 gr
. flour (used white Type 0)
250 gr. ricotta cheese (used to Camporbiano, mmmmhhh)
200 gr. sugar (use raw)
1 bag of baking powder (used cream of tartar) 1 pinch of salt
A pleasure, raisins, chocolate chips, pine nuts, pistachios, etc.. etc. etc. (I put a bit 'of raisins).
PROCEDURE: Mix
Combine all ingredients until it forms a ball "bread" (though a bit 'more sticky ...).
Grease and flour a bundt mold is not too coarse or plum cake (I put the doses are for a tiny cake, for families just double doses) and added the dough to pinch, yeah, you did not misread , you just tear the dough and then put them into the mold pinches side by side, without pressing.
Bake at 150 degrees for about 45 minutes (or until you see the cake took a beautiful color ... peanut).
Once cool, sprinkle to taste with a little 'vanilla sugar.
Bon appétit,
Sabrina
PS To be fair carry-over the site where I found the recipe: www.cookoround.com (now makes different cakes).
photos but they are all my J
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