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

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.”