Ricotta cake, Dried apricots and brown sugar

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.

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Laura - Another slice of pie April 4, 2013 at 20:36

Here are use too little sugar, to try! 🙂
There's a prize for you from me 😉

fratelli_ai_fornelli April 5, 2013 at 00:02

Hello Laura, run to see! I bet you can do miracles with brown sugar, considering your sweets!

Otti cortona April 4, 2013 at 17:46

I love it, She looks yummy. A doubt : should remain slightly moist?!

fratelli_ai_fornelli April 4, 2013 at 17:50

Hello! Watch, he cooked the right time and got up well, but it remained a little wet on the bottom: I attributed it to the ricotta cheese in the dough. I can't tell you whether it is normal or not because I made it only once, but it was great. In my opinion, If you put the butter instead of the oil would be better and the mixture would be lighter, but I have not tried it yet…Let me know if you try it with some variation…saluti!

Luisella April 4, 2013 at 15:01

but that delight Ada!!! :*

Elle April 4, 2013 at 11:52

No, Luckily the Italian the handpiece a little, Thanks for the reply.
Bonne journée

Not Only Sugar April 4, 2013 at 11:22

Can a slice for breakfast tomorrow morning???

Not Only Sugar

fratelli_ai_fornelli April 4, 2013 at 11:51

God forbid, even two!

Elle April 4, 2013 at 07:47

MiAM seems squizzita this recipe, I will have undoubtedly. (the French translation made me laugh a lot, It is almost surréale, talk about dice, of zip…)
Bonne journée

fratelli_ai_fornelli April 4, 2013 at 11:01

Hello and thank you. I speak English and German and I see that the translator generates terrible things…I dread to think what will come out in French or even worse in Russian and Japanese. I'm sorry, But if you have any questions are available. Have a good day,ADA


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