Ingredients:
- 120 g of Ruggeri soft wheat flour
- 120 g of ricotta 100 g of sugar
- 100 ml of espresso coffee
- a cup of milk
- a cup of oil
- half a sachet of yeast
- an egg
- vanilla icing sugar for decoration
Preparation:
To prepare the Moist Ricotta and Coffee Cake it will really take a handful of minutes. In the meantime, prepare the necessary coffee and let it cool. Take a large bowl and without a precise order put all the ingredients inside. Get the whisks to mix, but if you don't have them, a spoon will also work. You will get a smooth, fairly fluid cream. Butter and flour the pan or cover it with classic baking paper and pour the mixture in. Bake at 180° for about 35-40 minutes. Do the toothpick test anyway because each oven is individual. Open the oven door and let the cake cool inside. When it is very cold, sprinkle with vanilla icing sugar. Your Moist Ricotta and Coffee Cake is Ready!!
