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Ricotta and walnut cake

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This time I chose dessert. No external conditioning, no ingredients to dispose of, just a great desire for a no-frills cake. Cupboard cakes are my favorite (… I always repeat, I know I'm boring!) and I like those that contain ricotta even more: this time cow ricotta very fresh and nights. I chose to make it rustic, dark and intense using whole cane sugar and whole spelled flour. I think it's among the cupboard cakes (like this one or this one) that I liked the most, it might be the walnut which gives it a slightly tannic taste which dampens the sweetness a bit, or the simple presence of something that makes it “Cranch” under your teeth 😉

This is a cake that, with all the ingredients at hand, can be made in less than half an hour, calmly, cooked in the oven and while waiting you watch an episode of your favorite series (I have one or two or three which I cannot part with!) and it comes out of the oven… In the morning the kitchen will still smell of sugar and vanilla and starting the work day will be easier with a slice of ricotta and walnut cake and a cup of tea. I'll be leaving soon… have a nice day!

Ricotta and walnut cake

  • 170 g of wholemeal spelled flour
  • 180 g cow's milk ricotta
  • 100 g of whole cane sugar
  • 60 g of shelled walnuts
  • 70 g of soft butter
  • 2 eggs
  • 8 g of baking powder for desserts
  • 1 teaspoon vanilla extract (or half a berry)
  • 1 pinch of salt

Coarsely chop the walnuts using a knife. Work the soft butter with the sugar using an electric whisk. Add the eggs one at a time, the vanilla and finally the sifted ricotta, work for a few minutes. In a bowl mix the flour, yeast, salt, pass everything through a sieve and add it to the mixture. Add the chopped walnuts, leaving some aside. Pour the mixture into the 20cm cake tin, well buttered or lined with baking paper. Distribute the remaining walnuts on the surface and bake in a hot oven at 170° for 45 minutes. Remove from the oven, remove from the mold and leave to cool completely before tasting.

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