Cocoa cake
Tenerina al cacao
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- 1 glass soy milk
- 1 glass brown sugar
- 2 glasses flour
- half a glass corn oil or sunflower
- 1 tablespoon cocoa
- 1 teaspoon baking soda
- vanilla
- 1 pinch of salt
- grated zest of 1 orange or 1 lemon
- half a glass of shelled walnuts
- icing sugar to decorate
Mix all the ingredients, starting from the solid ones and then adding the liquids, keeping the nuts last, which will be added roughly broken after beating the mixture and obtained a smooth and homogeneous consistency (possibly keep aside some nuts for decoration in place of icing sugar).
Bake for 35-40 minutes in an already hot oven at 180 degrees Celsius.
Simple!
Thanks to Marina Zendri
