prepare a soft cake using our Mix of Natural Flours for Sweet Cakes (500g) of Mulino Marello and our Piedmont Hazelnut-grains (500g) of Scoiattolo Rosso.

Basic recipe (dose for 1 20/25 cm mold cake)


250 g of Mix of Natural Flours for Sweet Cakes of Mulino Marello

3 whole eggs

2 tablespoons of seed oil or olive oil

2/3 tablespoons of granulated sugar 

icing sugar  for dusting

1 sachet of baking powder 1 sachet of vanilla (or half vanilla bean)

1 lemon rind 150 ml of milk (normal or lactose-free)

150 gr Piedmont Hazelnut-grains of Scoiattolo Rosso.

Salt: enough


Separate the yolks from the egg whites and whisk the egg whites with the whips. Then put the egg yolks and sugar in a bowl and work them with the whips until you get a light and fluffy mixture. Add the flour mixture, the yeast, the vanillin, the oil, the milk, the salt and always work with the whips until you obtain a homogeneous mixture. Add the whipped egg whites and lemon zest and mix gently from bottom to top. Now add 150 gr of Piedmont Hazelnut-grains of Scoiattolo Rosso. Cover a cake tin with baking paper (or grease it with oil or butter) and pour the mixture. Bake at 180 degrees for about 20/25 minutes (ventilated oven). Sprinkle with icing sugar, let cool and serve.



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