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 .