Sometimes we feel we should give up making home-made cakes for the sake of our figures. Today we propose a really delicious and irresistible cake which appears to be very calorific but has no butter or oil. The fats have been left in the pantry; instead we use a lovely cow's milk ricotta which provides a wonderful lightness and crumbliness to the cake. Taste it and see for yourselves!
Artisan panettone with figs and chocolate
Handmade Chocolate and Almonds Sweet Taralli
Strong spreadable ricotta
Shi drum fish and wild peas sauce
Box Frisellina recipe, extra virgin olive oil and purée
Sweet and sour peppers
Artisanal sparkling wine and panettone from Puglia
Giardiniera (Mixed sweet and sour Vegetables)
To make this recipe you should avail yourself of a food processor: we used the Thermomix, but you can use your own processor or even a simple electric hand whisk, whatever you prefer. First beat the eggs with the sugar. Then add the ricotta, flour, cocoa, baking powder, a pinch of salt and three tablespoons of Nutella. Beat once again until the mixture is smooth. Butter and lightly flour a cake tin, pour in the mixture and bake at 180°C for 30 minutes.