RICOTA CAKE AND APPLE BY RITA LOBO
fonte https://www.panelinha.com.br/receita/Bolo-de-ricota-com-maca
I love the recipes of Rita Lobo's practical cooking program. It has a site, panelinha.com.br with delicious recipes.
I saw this cake and I loved to share it with you!
INGREDIENTS
1 fuji apple
1 cup of crushed ricotta
1 cup of wheat flour
1 cup sugar
100 g butter at room temperature
3 eggs
1 tablespoon baking powder
½ teaspoon ground cinnamon
zest of 1 Sicilian lemon (or orange)
1 pinch of salt
butter and wheat flour to sprinkle and sprinkle the flour
Powdered sugar and cinnamon powder to taste to sprinkle
METHOD OF PREPARATION
Preheat the oven to 180 ° C (average temperature). Grease a round baking pan with a hole in the middle of 24 cm in diameter. Sprinkle with flour, shake to spread and beat well over sink to remove excess.
In a small bowl, combine the flour with the baking powder. Wash and cut the apple into quarters. Discard the seeds and, using the bark to protect the hands, pass the apple through the thick part of the grater, set aside.
Put the butter on the mixer and beat until pale. Decrease the speed, add the sugar gradually and let it beat until it forms a light cream - if necessary, stop hitting and scraping the side of the bowl with a spatula to mix the ingredients well.
In a small bowl, break one egg at a time and add to the butter cream, beating well between each addition to incorporate. Add the crushed ricotta, a pinch of salt and beat just to mix - at this time the dough may seem cut, do not worry it is anyway.
Undo the bowl of the mixer, add the grated apple, lemon zest, cinnamon and mix with a spatula. Gradually add the flour mixture with yeast, always sifting. Stir gently with the spatula with each addition.
Transfer the batter to the prepared pan and level the batter with the back of a spoon. Bake for about 30 minutes until the surface begins to brown. To check the point, stick a toothpick: if it comes out clean is ready, otherwise let it roast for a few more minutes.
Let cake cake for 20 minutes before unmolding. Cover the pan with a dish and turn it all at once, let the cake cool. When serving, sprinkle with a mixture of icing sugar and cinnamon to taste. It is a delight with macerated orange wedges.
I loved you?
Source https://www.panelinha.com.br/receita/Bolo-de-ricota-com-maca
I saw this cake and I loved to share it with you!
INGREDIENTS
1 fuji apple
1 cup of crushed ricotta
1 cup of wheat flour
1 cup sugar
100 g butter at room temperature
3 eggs
1 tablespoon baking powder
½ teaspoon ground cinnamon
zest of 1 Sicilian lemon (or orange)
1 pinch of salt
butter and wheat flour to sprinkle and sprinkle the flour
Powdered sugar and cinnamon powder to taste to sprinkle
METHOD OF PREPARATION
Preheat the oven to 180 ° C (average temperature). Grease a round baking pan with a hole in the middle of 24 cm in diameter. Sprinkle with flour, shake to spread and beat well over sink to remove excess.
In a small bowl, combine the flour with the baking powder. Wash and cut the apple into quarters. Discard the seeds and, using the bark to protect the hands, pass the apple through the thick part of the grater, set aside.
Put the butter on the mixer and beat until pale. Decrease the speed, add the sugar gradually and let it beat until it forms a light cream - if necessary, stop hitting and scraping the side of the bowl with a spatula to mix the ingredients well.
In a small bowl, break one egg at a time and add to the butter cream, beating well between each addition to incorporate. Add the crushed ricotta, a pinch of salt and beat just to mix - at this time the dough may seem cut, do not worry it is anyway.
Undo the bowl of the mixer, add the grated apple, lemon zest, cinnamon and mix with a spatula. Gradually add the flour mixture with yeast, always sifting. Stir gently with the spatula with each addition.
Transfer the batter to the prepared pan and level the batter with the back of a spoon. Bake for about 30 minutes until the surface begins to brown. To check the point, stick a toothpick: if it comes out clean is ready, otherwise let it roast for a few more minutes.
Let cake cake for 20 minutes before unmolding. Cover the pan with a dish and turn it all at once, let the cake cool. When serving, sprinkle with a mixture of icing sugar and cinnamon to taste. It is a delight with macerated orange wedges.
I loved you?
Source https://www.panelinha.com.br/receita/Bolo-de-ricota-com-maca
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