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.

The ring-shaped cake with ricotta and hazelnuts is a soft and fragrant dessert, ideal for breakfast and to accompany a nice hot tea.

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