YOGURT CAKE WITH RICE FLOUR ONLY
Ingredients:
Per 6 person:
- 220 g Melotti Rice Flour
- 4 eggs
- 160 g natural cane sugar
- 80 g sunflower oil
- 16 g baking powder
- 3 g vanilla extract
How to prepare it:
Break the eggs into the bowl, add the sugar and whisk with an electric mixer for at least 5 minutes.
Add the yogurt to the coffee and the vanilla extract or vanillin sachet.
Beat again with whips, adding the oil slowly.
Add the rice flour and finally the yeast.
Preheat the oven to 180 degrees static and line a 20 cm pan with parchment paper.
Bake for 40/45 minutes at 180 degrees static.
Leave to cool and sprinkle with powdered sugar.
This recipe can be an excellent starting point for inventing a thousand variations, starting from the taste of yogurt to the addition of hazelnuts or other chopped nuts, chocolate chips, or aromas such as cinnamon, lemon or orange, to finish with a nice stuffing.
Or cut the cake and wet it with a simple liqueur or non-alcoholic syrup and stuff it with creams: ricotta, mascarpone with Nutella, cocoa custard, even pistachio cream …
As an alternative to baking powder, add 8 g of cream of tartar and 4 g of baking soda, to be added to the dough in the same way as the yeast.
BUON APPETITO!
Mamma Rosetta
How to prepare it:
Break the eggs into the bowl, add the sugar and whisk with an electric mixer for at least 5 minutes.
Add the yogurt to the coffee and the vanilla extract or vanillin sachet.
Beat again with whips, adding the oil slowly.
Add the rice flour and finally the yeast.
Preheat the oven to 180 degrees static and line a 20 cm pan with parchment paper.
Bake for 40/45 minutes at 180 degrees static.
Leave to cool and sprinkle with powdered sugar.
This recipe can be an excellent starting point for inventing a thousand variations, starting from the taste of yogurt to the addition of hazelnuts or other chopped nuts, chocolate chips, or aromas such as cinnamon, lemon or orange, to finish with a nice stuffing.
Or cut the cake and wet it with a simple liqueur or non-alcoholic syrup and stuff it with creams: ricotta, mascarpone with Nutella, cocoa custard, even pistachio cream …
As an alternative to baking powder, add 8 g of cream of tartar and 4 g of baking soda, to be added to the dough in the same way as the yeast.
BUON APPETITO!
Mamma Rosetta
Rice Flour
From the artisanal stone-milling of the vialone nano rice
Ideal for the preparation of sweets and béchamel, but also for pasta and pizza, light and crispy fries. This Rice Flour is a light food that makes the doughs soft, fluffy, friable and highly digestible.
The stone-ground one maintains the organoleptic characteristics of the grain intact. Hence, fibers, vitamins, minerals and enzymes are preserved. Stone-grind mills work at a speed that is lower than roller mills. Such lower speed allows the temperature to remain unvaried, preventing the flour to overheat and lose its main nourishing qualities.
