Typical “Grannie’s recipe” that never goes out of style. Soft and simple to make, the ring-shaped is the classic cake that never disappoint anyone, to enjoy in every moment of the day.
A slice of this cake is perfect even for the babies’ break at school because it remains soft and it is a very light snack. To make it tastier you can match it with our Ricomisù, or you can add some ingredients you like, as some candied fruit or chocolate chip.
I would match it with the sweet and warm, velvety but vibrant taste of an “Albana di Romagna” Italian wine.
160 g of Sugar
½ Vanilla Bean
200 g of Elda Ricotta
50 g of Butter
50 g of Milk
200 g of 00 Flour
8 g of Baking Powder (1/2 packet)
Take a bowl and mix sugar with eggs using a whip;
Incise the long side of the vanilla bean and use your knife to scrape and remove the little seeds to add to the dough. Then join the ricotta;
Melt the butter (Don’t boil it) and amalgamate it to the compound with the milk;
Strain the flour and mix it with the yeast, then join this compound to the dough using a wooden spoon.
Verse the dough into a buttered ring-shaped mold and bake at 340 F° (170 °C) for about 40 minutes;
Cool it down before serving. Try to match it with our Ricomisù, a very light ricotta cream, perfect with a simple cake as this one;
You can keep it soft in a bell jar for 3-4 days.