Barbera and raspberry cake - Tenuta Capri
TENUTA CAPRI
TENUTA CAPRI
TENUTA CAPRI
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BARBERA WINE AND RASPBERRY CAKE
Ingredients
- 200 g white flour
- 60 gr bitter cocoa
- 170 gr sugar
- 150 ml red wine Barbera Capri
- 80 ml milk
- 50 ml oil
- 250 g fresh raspberries
- 1 packet of baking powder
- a little bit of
butter and flour for the Pan
Preparation
The cake recipe to wine seems unusual but I assure you it is very good. In a bowl put the brown sugar with the liquid ingredients for which the red wine Barbera Capri farm, milk and oil. Mix well then add little by little the flour and cocoa and blend so that no lumps are formed. At the end add the sachet of baking powder. When the mixture is nice and smooth, put fresh raspberries washed and dried with kitchen paper. Mix gently to avoid breaking the raspberries. Grease and flour a cake pan with a diameter of 24/26 cm and pour the mixture level off. Remember to never use the spoon to level it but just twirling adagio the cake pan on a work surface and the dough is evenly distributed. Bake the cake at 180° for wine and raspberry to 35 minutes. The time always depends on the type of oven that do the toothpick test: insert a toothpick when you think it's cooked and should come out dry.
Enjoy your meal!
