martedì 15 marzo 2016

Orange and chocolate cake from Podere Rosignano B&B

A rich superb cake to warm us up

225 gr. corn flour
100 gr. chick pea flour
170 gr. butter
170 gr. brown sugar
2 eggs
zest of 3 organic oranges

200 gr. ricotta cheese
200 gr. dark chocolate
2 or 3 tbs of full fat yoghurt
2 or 3 tbs of brown sugar
2 eggs
2 teaspoon of grounded cinnamon

Rub sugar and butter together, add flour eggs and orange zest. Work all the ingredients, then  shape it into a ball. Wrap it with cling film and put it in the fridge for 1 hour or more.

Prepare the topping:
Melt chocolate  in bain marie, whip ricotta cheese with eggs, sugar and yoghurt,add the chocolate and the cinnamon

 Coat a 26 cm cake tin with  baking paper, lay the pastry, pour the topping, bake in a pre- heat oven for 20 - 25 minutes 180°. Garnish with slices of oranges, sprinkle some more cinnamon and yummi. Enjoy it.

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