Cheesecake tropicale con cavolfiore
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Pomegranate cake with almond extract
ingredients
servings
5
Baking powder for desserts
1 unit
Peanut oil
45 oz
Type 00 wheat flour
230 oz
Brown sugar
160 oz
Water
250 oz
Bitter cacao
35 oz
Pomegranates
1 half
Desserts from Italy
Pomegranate cake with almond extract
Pomegranate cake with almond extract
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Sweet simple, soft and delicious
preparation
step 1
Gathered in a water and sugar container, mix the two ingredients until the sugar has dissolved completely.
step 2
Add the oil of seeds and almonds lestratto in the same container and mix again.
step 3
In a separate bowl together the flour with the baking powder and chocolate, stir lightly with a fork and then brought together the liquid ingredients and even pomegranate.
step 4
Mix well with a hand whisk, thus obtaining a homogeneous consistency without lumps.
step 5
Pour the mixture into a baking pan, lined with parchment paper (on the baking sheet before I usually spend a bit of butter on the sides and in the center and a little water, gently wipe and then put the baking paper
step 6
Bake at this point the cake in preheated oven at 180 degrees (you do that every oven is different so like me can be good to you may anchessere not) x 30min do the toothpick test
step 7
if you see that it is not ready immediately remove it from the oven, let it rest there for a few minutes (logically to fire off) then the deformed and when it will no longer hot sprinkle with icing sugar!
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