share on

vally Cake




Icing sugar

3 spoons

Dried pine nuts

40 oz

Baking powder for desserts

5 oz

Rice milk

250 oz

Extra virgin olive oil

4 spoons


2 unit


90 oz

Chestnut flour

100 oz

Type 00 wheat flour

100 oz


100 oz

Desserts from Italy

vally Cake

vally Cake

vegetarian with gluten with eggs with nuts source of D vitamins with good fats

ready in

35 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

vally Cake

This recipe is named un'arzilla nonagenarian that if the invented: I have wanted to try and it seemed perfectly timed to give her his name! The only change I made was replacing cow's milk with rice milk . The ingredients are typically Autumn: chestnut flour, almonds, pine nuts, to prepare and enjoy the fireplace ... perhaps with a glass of fine local wines ... Viva autumn! #intothefitness #NataleTuttiGusti

vally Cake step 1

step 1

Chop the almonds finely grind into flour, but first you should triturarle to leave a little bit inside the fridge so that during the grinding do not release their oil.

vally Cake step 2

step 2

In a blender also join eggs and fructose, then mix everything.

vally Cake step 3

step 3

Add the flours and also use rice milk to soften the dough, pouring it slowly, then add the oil and combination for the mixture well.

vally Cake step 4

step 4

Merge pine nuts and finally the baking powder, taking care to sift and mix so that it is evenly incorporated to the mixture, then pour all in a greased silicone mold with a little 'oil.

vally Cake step 5

step 5

Bake in a preheated oven at 180 degrees and cook for 20-25 minutes, making the toothpick test to check the cooking.

vally Cake step 6

step 6

Sforna the sweet and remove it from the mold, then leave it to cool for good and finally sprinkle the surface with a sprinkling of powdered sugar.

Loading pic