Cocoa and orange tender cake
Tenerina cacao e arancia
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280 g white flour
200 g brown sugar
70 g cocoa powder
30 g cornstarch
380 ml soy milk
150 g margarine
grated rind of 2 oranges bio
Mix sugar with the margarine.
Sift the flour, cornstarch and cocoa so that no lumps and Add soy milk and orange zest.
Finally add the baking powder and stir well.
Grease a baking dish, pour inside the mixture and bake in preheated oven for 35 minutes at 200° C.
Ricetta di Angela Verduci, pubblicata nel libro "La Cucina Etica", edizioni Sonda
