Mini cakes with cashew ricotta

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Mini cakes with cashew ricotta

Mini cakes with cashew ricotta

Difficulty: easy

Time: 15 minutes (plus cooking and preparation time for the ricotta)

Serves: 18 cakes

Category: Small pastries

Ingredients

320 g cashew ricotta (1 wheel)
100 g granulated sugar
80 g vegetable milk
60 g seed oil
190 g 00 flour
30 g potato starch
9 g baking (baking yeast)
1 vanilla pod

Ricotta tarts

These soft cakes have a particular taste given by the cashew ricotta, which however makes them so good and soft. They also remain a creamy white color, very delicate.

Perfect for a snack with hot tea or served with a chocolate sauce whose recipe you can find here .

First of all, where to prepare the cashew ricotta, the recipe for which you can find here . For these tarts you will need approximately one wheel of ricotta, so half a recipe.

Method

Preheat the oven to 170˚ static and prepare a baking tray with the silicone mould.

Take a jug and insert a pastry bag inside, it will then be used to pour the mixture inside.

In a bowl, weigh the ricotta and sugar.

Cut the vanilla pod in half lengthwise and use the tip of a small knife to extract the seeds by sliding the blade over the pod.

Add the vanilla seeds to the bowl. Mix with a spatula.

Weigh milk and oil together, while in another bowl weigh the powders such as flour, starch, yeast.

Add milk and oil into the dough.

Mix with a whisk. Then sift the powders into the bowl.

Mix until you obtain a smooth mixture without lumps. Transfer to a pastry bag and take the mold.

Fill each cavity with about 40g, if you want to fill the entire shape and have the tallest cakes fill with about 60g.

Cook in a static oven at 170˚ for 15 minutes (if you pour 40g, otherwise it will take a few more minutes).

Leave to cool for half an hour at room temperature, gently remove the cakes and decorate with icing sugar.

storage

Store at room temperature in a container or under a glass jar for up to 3 days.

Advice

You can add flavorings such as lemon zest to give a little acidity, or accompany them for example with a chocolate sauce found in this recipe .

The cashew ricotta in this recipe is essential, but if you don't like cashews you can try it with almonds for example.

The cooking time obviously varies depending on the mold you decide to use, the larger it is, the longer it will take.

The shape of the mold used is similar to the Silikomart SF058 GUGELHOPF mold Ø70 h 36 mm

However, it is also possible to use silicone molds of other shapes to make small cakes, such as a simple one for muffins, or donuts, etc.

Since the mold only has 6 cavities it is necessary to cook 3 times, or use 3 molds, or divide the recipe into 3.

Note: once cooked, the dough will not stick to the mold but the cakes can be removed without problems. However, if you think that your mold is not the best or if you use a steel mold instead of silicone it will be necessary to butter the mold.

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Comments

“I didn't have the mold for small ones and I made the classic large one. Tortona with cashew ricotta.”

Arianna

“I wanted to tell you that I made the donuts with cashew ricotta in a muffin version because I didn't have that mold and they are delicious. I added lemon zest as you suggested. Really fantastic”

Timea

“Here they are, I made them like muffins because I don't have a donut mold. They are very soft and delicious.”

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