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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