Welcome Spring

Welcome Spring !!!

I love Spring and this year I want to welcome my favourite Season with a very special recipe, Genny’s Ricotta Cake.

Genny is one of my best friends’ mom and she is an amazing cook. She loves to prepare many different kind of sweet treats like almond biscotti (cantucci), chocolate and apple pies, homemade marmalade and so on..

This recipe is one of my favourite one, since it’s a guest recipe I decided to keep as it is,  I only switched the white flour for spelt flour.

P.s : In this post I’ll share with you a few pics of how Springs looks like in Veneto !

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Ingredients:

  • 350 gr of spelt flour
  • 150 gr of coconut sugar or cane sugar
  • 150 gr of organic butter
  • Handful of hazelnuts
  • 2 eggs
  • ½ lemon zest
  • 250 gr of ricotta
  • Dark chocolate chips

Start by blending in a food processor, the ricotta with one egg and 3 tablespoons of sugar. Once is blended, add the chocolate chips to the mixture and mix it gently, then set aside.

Next, blend in the food processor, the spelt flour with butter, sugar, one egg, hazelnut and lemon zest together until it becomes like a soft crumble.

Cover a baking tin with baking paper and place half of the crumble on the bottom of the tin.

Pour the ricotta mixture on top and then cover it with the remaining crumble.

Cook it in the oven for 40 minutes at 180 C.

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Benvenuta Primavera !!!

Amo la Primavera, e quest’anno ho deciso di darle il Benvenuto con una ricetta speciale: La Torta alla Ricotta di Genny.

Genny è la mamma di una delle mie migliori amiche, ed è una cuoca fantastica. Riesce a preparare qualsiasi cosa; i suoi cantucci per esempio, sono troppo troppo buoni ! Ogni volta che me ne regala un sacchetto, li finisco in mezza giornata 🙂

Questa ricetta è una delle mie preferite, me l’ha insegnata lei in un pomeriggio ed è talmente semplice, buona e leggera che ho deciso di proporla a voi. Per la mia versione ho semplicemente cambiato la farina 00 con una farina di farro biologica.

P.S: In questo post condividerò con voi qualche foto che rappresenti la bellezza della Primavera nella mia regione.

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Ingredienti:

  • 350 gr di farina di farro
  • 150 gr di zucchero di cocco o zucchero di canna
  • 150 gr burro biologico
  • Una manciata di nocciole
  • 2 uova
  • ½ scorza di limone
  • 250 gr di ricotta fresca
  • Gocce di cioccolato fondente qb

 

Iniziate mescolando in un robot da cucina la ricotta, con un uovo e tre cucchiai di zucchero. Ponete il tutto in una ciotola ed aggiungete le gocce di cioccolata mescolando delicatamente.

Utilizzate poi il robot da cucina per formare l’impasto. Mescolate insieme la farina, il burro, lo zucchero, l’uovo, le nocciole e la scorza di limone.

Ricoprite una teglia con della carta da forno e ponete circa metà dell’impasto per creare la base della torta. Poi, aggiungete la crema di ricotta e ricoprite con il restate impasto.

Infornate la torta a 180 gradi per circa 40 minuti e servitela fredda !!!

 

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