The ring-shaped cake with ricotta and hazelnuts is a soft and fragrant dessert, ideal for breakfast and to accompany a nice hot tea.
| 80 g ricotta cheese | |
| 250 g all purpose flour | |
| 80 g hazelnuts flour | |
| 4 eggs | |
| 130 g sugar | |
| 10 g baking soda | |
| 1/2 teaspoon vanilla extract | |
| 150 ml seeds oil | |
| 1/2 glass of milk | |
| a pinch of salt |
| 1. | In a bowl, mix the ricotta with the sugar until it becomes creamy, using a hand whisk. |
| 2. | Add the eggs, the milk and mix well. Add the oil and finally the sifted flour, hazelnut flour, baking powder, vanilla and salt. |
| 3. | Mix and pour everything into the buttered and floured mold. Cook at 180 ° for about 35 minutes. Cool on a wire rack and decorate with icing sugar as desired. |
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