Torta al grano saraceno con crema di ricotta e pesche
Torta al grano saraceno con crema di ricotta e pesche (= Buckwheat Cake with Ricotta and Peach Cream) Dessert Order now on LaVialla.com!
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Cooking tools:
- Hand mixer
- Immersion blender
- Kitchen scale
- Pastry brush
- Cake pan
- Fine-mesh sieve
- Oven
- Stove
- Mixing bowl
- Wooden spoon
- Saucepan
- Toothpick
- Plate
- Chef's knife
- Cutting board
- Measuring spoon
Ingredients
- 225 g buckwheat flour
- 225 g almond flour (plus a small handful to sprinkle in the cake tin)
- 200 g cane sugar
- 1 vanilla extract
- 150 ml extra virgin olive oil (plus 1-2 tbsp to grease the cake tin)
- 90 ml milk
- 5 eggs
- 1 sachet baking powder
- icing sugar (to dust the cake at the end)
- 3 ripe untreated peaches
- 300 g fresh sheep's milk ricotta
- 3-4 tbsp cane sugar (according to taste)
- ½ untreated lemon
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