CAKE WITH PUFFED SPELT HONEY

  • TORTA CON FARRO SOFFIATO AL MIELE

INGREDIENTI

1 cup of Molino Rossetto puffed spelt with honey
50 g of Molino Rossetto whole wheat flour
100 g di Molino Rossetto “00” flour
1 egg
50 g of butter
50 g of cane sugar
lemon zest
milk to taste
1 teaspoon of Molino Rossetto baking powder

PREPARAZIONE

Blend butter and sugar until the mixture will be soft; add egg, lemon zest, flour and milk. In the end, add baking powder.

Add puffed spelt and continue to blend. Pour the mixture on a baking tray greased with butter and bake to 180°C for 15-20 minutes.