Walnut and Ricotta Cake

Le ricette di Micol
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Walnut and Ricotta Cake
10
490
65

Description

With all the density, taste, and color that you want in a nut cake, this Walnut and Ricotta Cake is a sweet treat with a slightly savory flavor. Chopped walnuts add a delightful texture and flavor element to this cake made with ricotta cheese. Sweetened with raw sugar and made with whole wheat flavor, this Walnut and Ricotta Cake is a great option if you are looking for something on the healthier side of sweet.

Ingredients

  • 150 grams ricotta cheese (cow milk)
  • 150 grams raw sugar
  • 100 grams whole wheat flour
  • 50 grams flour
  • 40 grams ground walnuts (finely)
  • 2 eggs
  • 50 milliliters soy milk
  • 25 grams softened butter
  • 1 teaspoon baking powder
  • rum (as needed)

Directions

  1. Preheat the oven to 180C.
  2. Put the ricotta cheese through a sieve and mix it with the raw sugar. It is possible to use an immersion blender, blending until the mixture is smooth and creamy.
  3. Add the softened butter and the eggs, one at a time.
  4. Add the rum and the soy milk.
  5. Combine the two types of flour with the baking powder and add them to the batter, next add the walnuts.
  6. Stir just enough to combine.
  7. Butter and flour a bundt pan and pour the batter inside.
  8. Bake the cake for approximately 45 minutes or until a toothpick inserted in the center comes out clean.
  9. Remove the cake from the oven and allow it to cool completely.
  10. Sprinkle with powdered sugar.
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NutritionView more

490Calories
Sodium10%DV240mg
Fat31%DV20g
Protein27%DV14g
Carbs23%DV69g
Fiber16%DV4g

PER SERVING *

Calories490Calories from Fat180
% DAILY VALUE*
Total Fat20g31%
Saturated Fat8g40%
Trans Fat
Cholesterol140mg47%
Sodium240mg10%
Potassium250mg7%
Protein14g27%
Calories from Fat180
% DAILY VALUE*
Total Carbohydrate69g23%
Dietary Fiber4g16%
Sugars38g76%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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