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spongy pineapple and ricotta cake


this morning when I wake up this baked goodness! In fact I had a pineapple that was worn and the idea was not to eat it as it was, saw the cold and snow of recent days much better turn it into cake:)) Looking for a little
to your blog I found This recipe bittersweet, I was immediately captured, and the result was excellent. Extremely soft, delicate, in the pineapple has formed a creamy sauce, perhaps due to the humidity of the fruit, I do not know, I know only that it was very very good, and then the post immediately! The recipe, in comparison to that of bittersweet, only changes in the cheese used, I had the philadelphia and I used ricotta.

Ingredients:

• 200 grams of flour 100 g sugar 2 eggs
• 
  
• 175 grams of soft cheese (not compact)
• 1 tablespoon baking
• a teaspoon of vanilla extract
• 50 g butter, melted
• 4 tablespoons pineapple juice
  
• 6 slices pineapple

is working the 2 eggs with sugar, then add the ricotta and mix well. You add the flour sifted with baking powder and vanilla, melted butter and pineapple juice. Is mixed until a homogeneous mixture and pour into a baking dish with a diameter of hinge 20, 22 cm, lined with parchment paper. You Put the slices of a pineapple in the center and others around. It bakes at 180 degrees for 30, 35 minutes. Check the cooking at the center of the cake with a toothpick before churning.

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soft chestnut flour cake



lovers chestnut flour, this cake is the best, very spongy and the intense flavor of chestnut. It seems to eat a soft chestnut .... I liked a lot, a little less to the hubby who does not love the chestnut flour! The nice thing is that I have at least another 5 to 6 kg of flour to be disposed of: (I owe this recipe Plum
the blog "Pies and delusions of a witch in the kitchen" and you will find the recipe here .
I give it to carry more or less unchanged

Ingredients:

• 100 grams of flour 200 gr chestnut flour 1 tablespoon baking
• vanilla cake
• a full glass of milk
• 160 g sugar 160 g butter
• 5 eggs 1 tablespoon pine nuts 100 gr

Melt the butter in a pan, knead in a bowl with 5 egg yolks and sugar. Sift flour, chestnut and yeast mixture. Work and pour a little milk at a time. Beat eggs until stiff, mix gently. Pour the mixture into a greased and floured baking pan, We add the pine nuts on the surface and bake in preheated oven at 170 degrees for 45-50 minutes or so. (I used a tin of 24 cm in diameter and I had to cook a little longer, however, is the toothpick test!)

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Nesquik and rice flour to the stew guinness


Hello and forgive me if you spot a little and step out of your blog but I've always very much less time to devote to the PC, unfortunately: (
Today I am home from work because edo is sick, then I take this opportunity!
This cake comes from the need to dispose of a bag of rice flour began long ago, since I had been very satisfied with the cake made and posted here , I also try to combine this flour with the chocolate. Search and understand research on this forum Ziodà and I find the recipe ... I like it now but I had no cocoa powder and not even that bitter but only Nesquik.
strabuona is coming good and soft I even thought that the merits of its Nesquik is because usually when I make a cake with cocoa "allayed" or ... we drink together or something or do not drink it down:))
The following is spongy and can confirm that the rice flour gives the cake a unique flavor.
Let the recipe, I make a copy of the original paste and add my own changes, so do first ...

Ingredients:

200g rice flour
200gr sugar
100g of sweetened cocoa powder (I used the Nesquik with good results)
150gr butter
1 teaspoon baking powder
3 eggs
a pinch of salt
milk taste


procedure :

mix with the whisk the softened butter with sugar and fit well, then add the eggs and blend well, then add the flour sifted with baking powder, cocoa (Nesquik), and a little milk to taste of course do not forget a pinch of salt. Cook for 35-40 minutes at 180 degrees in convection oven shelf in the middle, I used a mold of 22 cm and cooked 50 minutes, however, is the toothpick test, you know ... every oven is made in its own way! !

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