Scrapping Military Retirement

Cake red fruits


In attesa di riprodurre i ravioli con asparagi, vi invio questo cake dolce dedicato a mio papà che compie gli anni.

Ingredienti:

100 g di farina di kamut, 100 g di farina integrale (anche farro), 3 uova, 125 g di zucchero di canna, 80 g di burro di capra, 1 vasetto (125 ml) di yogurt intero di capra, 300 g di frutti rossi misti, 1/2 bustina (8 g) di lievito per dolci, 1 pizzico di sale

Scaldare il forno a 180°; imburrare e infarinare uno stampo da plum cake.

Far fondere il burro.

Sbattere le uova con lo zucchero (velocità 2 ... fino a 6 della planetaria). Quando il composto avrà raddoppiato il suo volume, aggiungere, sempre mescolando a bassa velocità con la frusta piatta, poco a poco i due tipi di farina e il lievito, lo yogurt, il burro fuso e il sale. 

Aggiungere i frutti rossi e mescolare brevemente (a mano, non con la KA!).

Versare l'impasto nello stampo e infornare.

Cuocere 47-50 minuti. Lasciar raffreddare prima di sfornare.

marcella

Hiking Pack That Carries A Laptop And Camera

soft focaccia with olives

Tornando all'incontro e aspettando che tutti/e pubblichino un resoconto sulle proprie ricette, ecco la focaccia con le olive taggiasche.

As specified Acquaviva this cake was semi-sweet ... I think it could reduce the amount of sugar, or keep it and make a sweet cake, for example with the grapes (as they do in Florence), as also suggested Paola.

The ingredients for a great cake for 10 people are:

1 kg flour kamut

200 grams of water

300 grams of goat milk

70 grams of sugar (reduced to 50?)

80 grams of extra virgin olive

30 grams of fresh yeast

150 g pitted black olives

25 g salt

In the bowl of the planetary set the flour, baking powder, sugar, oil, milk and warm water (not dissolve the yeast first) with the whip in the first clip spin gently to mix all ingredients well, then add salt and increase speed, then add the olives, coarsely chopped with a knife, mix just to keep intact the olives, but enough to distribute evenly in the dough.

(in case you notice that the olives are being destroyed removed from the planetary and knead by hand for a moment).

Leave the dough in the bowl, cover and let stand until doubled in a warm place, away from drafts.

Then roll the dough and fold in on itself a few times, put it in the pan, pour water and oil emulsion (or, if you prefer, a pickle), so as not to let it dry during the rising (which would prevent a smooth rise), and let rise until doubled.

salt and bake at 200 degrees for 8 / 10 minutes.