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There radicchio cake it is a decidedly original dessert. Yes, this is not a savory pie, but a classic sweet breakfast pie. Despite the atypical ingredient, the result will be a soft and delicate cake, good in the early morning as well as in the mid-afternoon.
It is an original recipe from Veneto, I tasted it years ago in Treviso and I had written down the recipe, waiting for winter, only to forget it completely ... When I found it, on a piece of paper lost in the drawers of the desk, I couldn't resist trying it, and here I am with my radicchio dessert;)
How to make radicchio cake
Clean the radicchio, wash it and chop it in a mixer for a few seconds (it must be chopped, not reduced to a pulp).
Beat the eggs with the sugar for at least 10 minutes, in order to obtain a light and fluffy mixture.
Stir in the sifted flour and yeast and then also the warmed melted butter.
Finally add radicchio, vanilla and almond flour.
Pour into the mold lined with parchment paper, then bake at 180 ° C for about 30 minutes in a preheated convection oven.
The radicchio cake is ready: let it cool completely, then decorate with icing sugar and serve.