Pergale Dark, Recipes, Riso Scotti

Walnut Cake

A delicious recipe for “Karidopitta” with Vegetal Halta Whipping Cream, Rice Drink Riso Scotti and Pergale Dark Chocolate 72% cacao.

1 cup of oil (corn oil, sunflower oil)
4 cups flour for all uses
1 teaspoon of cinnamon
1 pinch of cloves
4 teaspoons of baking powder
2 cups. Rice Rice (Rice Natural or Rice Calcium Riso Scotti)
1 cup Sugar
1 ½ cup. Walnuts Coarsely ground
3 tablespoons of cognac
1 orange, juice and zest.

For the syrup:

1 cup of sugar
1½ cup Water
1 orange only peel
1 cinnamon stick.

For the glaze:

250g chocolate Pergale 72% Cacao
1 tablespoon of vegetable butter
2/3 cup vegetal cream (Halta Whipping).

Preheat the oven to 180 ° C. In a bowl, stir the flour, cinnamon, cloves and baking powder. Add the oil and stir with a fork. Then pour the rice drink, sugar, ground walnuts, cognac, orange juice and zest and stir until the mixture is homogenized.  Add oil and flour into a round pan with a hole in it to prevent the mixture from sticking, and pour the mixture in. Bake in the preheated oven for about 1 hour. Allow the walnut cake to cool.

Then prepare the syrup: Boil all the ingredients for about 7 minutes and pour over the walnut cake. Allow it to absorb the syrup.

Just before serving, prepare the glaze: Put the chocolate and butter in a saucepan. Stir on low heat and pour the Halta vegetal cream. Pour half a glaze over the walnut cake. Put the rest in a bowl to allow everyone to add, extra to their walnut cake if they want .

 

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