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Mix of natural flours for cakes of Mulino Marello
Mixture of natural flours for cakes mix of rice flour and fine grained maize flour (mix of fine varieties with ancient native Piedmontese varieties) for the preparation of tarts and biscuits.
Pack of net weight G 500
ingredients: rice flour and fine-grained maize flour (mix of fine varieties with ancient native Piedmontese varieties).
Mixed and ground to stone.
Gluten-free suitable for celiacs may contain traces of soy without preservative-free thickening product subject to natural drop in weight store in cool and dry away from sunlight.
Nutritional declaration – Average values per 100 g of mixture of rice flour, maize, sorghum and buckwheat energy Kj – Kcal G 1489/352 fats of which: g 1.69 saturated fatty acids g 0.15 carbohydrates of which: g 75.68 sugars g 1.30 fibres g 2.75 proteins g 7.09 Salt g 0.16
(dose for 1 20/25 cm mould cake)
250 g natural flour mixture of Mulino Marello for cakes
3 whole eggs
2 tablespoons of oil (seed or olive)
2/3 tablespoons of granulated sugar (as desired) or sugar for dusting
1 sachet of yeast for sweets
1 sachet of vanillin (or half vanilla berry)
1 lemon zest
150 ml of milk (normal or lactose-free)
Separate the yolks from the egg whites and mount them to snow with the whips.
Then put the egg yolks and sugar in a bowl with the whips and shake until a light and frothy mixture is obtained.
Add the flour mixture, the yeast, the vanillin, the oil, the milk, the salt and always work with the whips until a homogeneous mixture is obtained. Add the egg whites whipped to the snow and the rind of the lemon and mix gently from the bottom to the top. You can add ingredients to your liking (chocolate, hazelnuts, apples, etc.) Cover a cake tin with baking paper (or with oil or butter) and pour in the mixture. Bake at 180 ° for approx. 20/25 minutes (ventilated oven). Sprinkle with icing sugar, let cool and serve.