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ZUCCHINI_ CARROT AND RICOTTA LOAF

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					ZUCCHINI, CARROT AND RICOTTA LOAF

350g fresh ricotta
½ - 2/3 cup brown sugar or ½ cup rapadura sugar
125g butter, melted
2 eggs
3/4 cup grated zucchini (approx 2)
1/2 cup grated carrot (approx 1)
1/2 cup chopped pitted dates
1 1/2 cups spelt flour or plain flour
2 tsp baking powder
2/3 cup plain wholemeal flour
1 teaspoon mixed spice
1/2 teaspoon ground cinnamon
2 tablespoons pepitas
butter to serve

1. Preheat oven to moderately slow 160C. Lightly grease a 14
   x 21cm loaf pan. Line base and sides with baking paper
2. In a large bowl, whisk together ricotta, sugar, butter and
   eggs. Stir in zucchini, carrot and dates.
3. Sift flours and spices together in a bowl, returning husks
   from sifter to bowl. Lightly fold flour mixture into ricotta
   mixture. Spoon into prepared pan, levelling top. Sprinkle
   with pepitas.
4. Bake loaf for 55-60 minutes until loaf is cooked when tested
   with a skewer. Cool in pan for 10 minutes. Turn loaf onto a
   wire rack to cook completely. Serve warm or cold with
   butter, if desired.


Lesley Cavill (Charli & Ollie)

				
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posted:4/2/2013
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