sábado, 8 de octubre de 2011

Ricotta cake with hazelnut liqueur

Versión española

Version française

- 200 gr. flour
- 200 gr. sugar
- 250 gr. ricotta cheese
- 100 ml. hazelnut liqueur
- 80 ml. sunflower oil
- 4 eggs
- 1 packet baking powder
- Salt

Method: separate the yolks from whites and whisk them till stiff. Mix the cheese, the sugar and the yolks. Add the oil and the hazelnut liqueur and beat. Add the sifted flour, the baking powder and the salt and mix. Add the whites and mix once again. Bake in the preheated oven for 25-30 minutes at 180ºC.

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