cold cake wiith maize flour and raisin

  • Torta fredda con farina di mais e uva

INGREDIENTI

60 g of  100% Italian wheat flour tyoe 00 Molino Rossetto
170 g di white maize flour Molino Rossetto
1 bustina di vanilla-flavored baking powder gluten-free Molino Rossetto
2 eggs
1 spoon of grated lemon peel
80 g of light cane sugar
9 cl of light yogurt
acacia honey
300 g of red raisin
6 dl of evo oil
enough salt

PRODOTTI USATI

  • PREMIUM FLOUR - 35,27 OZ (1 KG) -
  • VANILLA-FLAVORED BAKING POWDER GLUTEN-FREE- 3 CASES X 0.56 OZ (16 G) -

PREPARAZIONE

Mix flours, yeast and a pince of salt in a bowl.  In another bowl shake eggs with sugar, lemon peel, oil, yogurt and a spoon of honey. Combain the two compounds and pourin a pan of 22x22 cm covered by oven paper. Remove seeds from the raisin, put some flour on it and put it on the dough. Cook at 180°C for 15 minutes. Distribute the remaining raisin on the surface. Close the oven and go on cooking for 25-30 minutes. Serve it when it is cold and cut it in cubes.