Very fragrant cake, with ricotta and two flours
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Very fragrant cake, with ricotta and two flours
Not a log
Je ne suis pas une bûche
Encore moins une cruche
Je veux tout simplement me parer
De mes habits de lumière
Pour prolonger
Certes, avec moins de fièvre
La magie des fêtes passées.
Non pas une bûche…
BN Nath
The 11/01/2016
22h28
Very fragrant cake, with ricotta and two flours
Voici une autre recette de mon cru, un délicieux cake aux saveurs africaines, aux farines d’Afrique naturellement sans gluten. It is particularly fragrant and will delight, I hope your household !!!
For 8 to 10 pieces of cake
Preparation time : 10 minutes
Cooking time : 35 minutes
What you need
– 250 g ricotta
– 100 g yellow corn flour
– 50 g de farine de fonio
– 3 eggs
– 100 g sugar
– 70 g sesame or peanut oil
– 1 baking powder 11 g
– 4 g ginger
– 4 g cinnamon
– 1 pinch of white or black Penja pepper (optional)
Preparation of the recipe
- To preheat the oven (190°C)
- Mix the ricotta vigorously in a bowl first, then the eggs, sugar, oil and spices
- Add the flour, yeast and mix well
- Pour the dough into a cake mold shirt from 24 centimeters and cook for about 30 to 35 min at 190 ° C. (convection oven)
Chemiser: cover the sides of the mold with baking paper to facilitate demoulding. You can also oil the mold and sprinkle it or not with flour simply.
What you need (RECETTE VÉGÉTALE. VERSION 1)
– 200 g de yaourt végétal
– 100 g yellow corn flour
– 50 g de farine de fonio
– 125 g de banane (fruit bien mûre) ou une banane plantain à la peau noire
– 50 g sugar
– 70 g sesame or peanut oil
– 1 baking powder 11 g
– 4 g ginger
– 4 g cinnamon
– 1 pinch of white or black Penja pepper (optional)
Preparation of the recipe
- To preheat the oven (190°C)
– Mélanger vigoureusement dans un saladier d’abord la banane ou banane plantain, puis le yaourt, sugar, oil and spices
- Add the flour, yeast and mix well
- Pour the dough into a cake mold shirt from 24 centimeters and cook for about 45 à 50mn à 190°C. (convection oven)
Chemiser: cover the sides of the mold with baking paper to facilitate demoulding. You can also oil the mold and sprinkle it or not with flour simply.
Défi et Cadeaux Envolées Gourmandes
Réservés aux abonné.e.s du blog
M’envoyer les photos (exclusivement par mail envoleesgourmandes@gmail.com) au plus tard le 09 January.
Résultats le 10 January
5 lots à gagner
1/ Un superbe thé Néjem de les secrets de Yoli
2/ De jolies épices Zesok
3/ 1 magnifique livre de aistoucuisine, Sub-Saharan flavors
4/ 1 brunch chez kelibacafé.c à Dakar
5/ 1 exemplaire dédicacé de Mon imprécis de cuisine.
2 conditions seulement :
1/ Être Membre du Club Envolées Gourmandes (abonné.e au blog)
2/ Réaliser la version 2 de ce cake avec mangue et chocolat et nous en envoyer la ou les photos au plus tard le 09 January.
Exclusivement par mail envoleesgourmandes@gmail.com
Ne pas oublier de consulter la rubrique (Tips / Advice / variants / information)
Résultats, the 10 January.
Recette classique ou végétale, vous avez le choix, Il faut juste que ce soit la version 2 de l’une ou l’autre recette
Faire une variante encore plus gourmande de la recette
Version 2 Classique
Vous ajoutez 1 egg, 50 g crushed chocolate, a nice ripe and firm mango cut into brunoise (technique which consists of cutting the fruits or vegetables into small cubes of identical size)
Version 2 vegetable (végane)
Vous mettez en plus 50 g crushed chocolate, a nice ripe and firm mango cut into brunoise (technique which consists of cutting the fruits or vegetables into small cubes of identical size).
Tips / Advice / variants / information
* Here is an even more gourmet variant of the recipe to which you add 1 egg, 50 g crushed chocolate, a nice ripe and firm mango cut into brunoise (technique which consists of cutting the fruits or vegetables into small cubes of identical size)
* At home, we taste this warm cake, sliced, then draped in her velvet dress (velvety mango lime) . I love this cake with teas and infusions (kinkéliba, lemongrass, lemon verbena ...)
* All ovens do not work in the same way, the times I give you are only indicative and valid for the device I use.
Some reading
“Corn over time
The term " But »Appeared in the French language in 1519, first in the form of "maiz", then in 1544, in its current form. It derives from Spanish more, who borrowed it from the Caribbean mahis meaning "source of life". |
But where does the corn come from?? "Wheat from Turkey", "Spanish wheat", "Italian wheat", " thousand ", " Corn ", these terms have long designated corn, in times when we didn't know he was from America. |
Corn is native to Mesoamerica (Mexico, Guatemala). It would have been domesticated a few millennia before our era, possibly in two separate places, either in Mexico and in the highlands of Peru, where very different types from each other have appeared and evolved, ce qui explique qu’il existe une telle variété dans les formes modernes. On a beaucoup spéculé sur son ancêtre sauvage, que l’on n’a jamais retrouvé dans la nature, jusqu’à ce qu’une généticienne américaine annonce, in 2004, qu’il était probablement né d’un croisement spontané entre deux plantes très proches, le téosinte, considéré jusqu’alors comme le candidat le plus plausible, et une autre graminée appartenant au genre Tripsacum. Prière de continuer la lecture.” https://www.passeportsante.net/fr/Nutrition/EncyclopedieAliments/Fiche.aspx?doc=mais_nu
“Nourriture très utilisée des animaux d’élevage, le maïs constitue une des bases de l’alimentation humaine. On en distingue trois qualités :
Le maïs grain
Seconde céréale après le blé, grain corn is mainly used as feed for farm animals (poultry and pigs)
Silage corn or forage corn
It is mainly used for bovine feed
Sweet corn
It is found between July and October, this corn is intended for human consumption
Corn is a herbaceous plant that is cultivated as a cereal for its starch-rich grains. Botanically, it is a fruit, culinary it is a vegetable, and at the level of its culture, it's a cereal !
Corn is therefore a key, and this is felt in its particular composition, since corn contains nearly 12 g of carbohydrates per 100 g, what is around 2,5 times the average amount of carbohydrate in vegetables, while remaining much less rich in carbohydrates than traditional “starchy foods”.
Some vitamins & interesting minerals for cooked corn
Nutritional data on maize are mostly available for the cooked corn (since it cannot be eaten raw). It is a plant that provides significant amounts of B vitamins, especially in vitamin B5 (with over 13% reference nutritional values for 100 g), in folate or vitamin B9 (with over 11% des VNR), in vitamin B3 and B6 (near 10% NRVs for everyone).
Mineral sides, potassium and phosphorus figure prominently, with nearly 11% NRVs covered for everyone. The rest of the information to read opposite https://www.nutriting.com/ingredients/mais/?v=11aedd0e4327.”

