An alternate breakfast cake’ in the most common: inside has a little ricotta cheese, Dried apricots and raisins and just enough brown sugar which makes it a little’ darker and very fragrant. Has no butter, but two tablespoons of oil and is not, then, a cake soft type, but rather dense: is ideal for dipping in milk or, Maybe, to be divided into two parts and smear with jam (recommend, people who like, that of oranges).
Ingredients for a 26 cm cake tin:
- 250 grams of fresh ricotta
- 300 grams of flour
- 100 grams of white sugar
- 100 grams of brown sugar
- a packet of yeast
- 200 grams of dried apricots
- 50 grams of raisins
- 2 Tablespoons extra virgin olive oil
- 2 eggs
- a pinch of salt
- whole milk as required
Beat well with an electric mixer in a large bowl the eggs with the sugar and a pinch of salt. When the volume will be doubled, combine the ricotta sieved and oil and mix well. At this point, add the sifted flour to which you have mixed the baking powder.
The mixture should be soft, use then merging a little milk. Flour lightly dried fruit, you have previously cut into small pieces, and add it to the mixture mixing well. Preheat the oven to 180 degrees static.
Grease and flour the cake tin, better if the type g/fold sleeve with zipper, and pour in the mixture. Cook for 40 minutes and, before churning, check the inside of the cake with a toothpick: If it comes out clean, is cooked. Serve cold dusting of powdered sugar.