Dopo mesi di assenza finalmente riprendo a cucinare, un dolce ovviamente. Ripartiamo con un plumcake, qualcosa di semplice ma estremamente ricco (e calorico!) a base di burro d'arachidi, perfetto per iniziare la giornata con una colazione molto sostanziosa.
Ingredienti: 250g di farina - 150g di burro - 150g di zucchero di canna - 250g di burro d'arachidi - 2 uova, separate - 1 bustina di lievito per dolci (16g) - 100ml di latte.
Lavorare il burro con lo zucchero fino ad ottenere una crema, quindi aggiungere i tuorli d'uovo, uno alla volta. Versare il burro d'arachidi ed impastare, poi la farina già mescolata al lievito ed il latte. In una ciotola montare a neve ferma gli albumi e versarli delicatamente all'impasto, mescolando piano piano per non smontarli. Versare il tutto in uno stampo imburrato di 24x10cm, quindi infornare a 180° per 40-45 minuti.
After months offline here I am, with a brand new recipe of a cake, of course. Let's start again with a "plumcake" (in Italy normally stands for "rectangular baked cake"), a very simple cake but particularly rich (and high in calories!) with peanut butter, perfect to start the day with a rich breakfast.
Ingredients: 250g (1.125cup - 9oz) flour - 150g (0.7cup - 5.6oz) butter - 150g (0.7cup - 5.6oz) cane sugar - 250g (1.125cup - 9oz) peanut butter - 2 eggs, separated - 16g (3.5tsp) baking powder - 100ml (3.5oz) milk
Cream together butter with sugar, then add egg yolks, one at a time. Pour in peanut butter and stir, then add flour, baking powder and milk. Stir well. Now whisk the egg whites until they reach the stiff-peak stage and, very delicately, add it to the whole mixture, stirring. In a greased rectangular tin (24x10cm - 9.5x3.9inch)) pour in the mixture and bake at 180° (350°F - gas mark 4) for 40-45 minutes.
Siamo sicuri che è legale tale bontà e burrosità? :D
ReplyDeleteCiao ma che belle ricette, me le segno con piacere,appena le provo ti dico, complimenti io amo il burro di arachidi, sicuramente provero' la tua bonta' :)
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... a me il burro d'arachidi proprio non piace però questa ricetta mi ispira parecchio. Molto probabilmente come ingrediente di un dolce lo gradirei!
ReplyDeleteBuon fine settimana.
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