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Ricotta and hazelnut mini loaf cakes
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Prep Time:
10 minutes
10 minutes
Cook Time:
25 minutes
25 minutes
Total Time:
35 minutes
35 minutes
Easy-to-make mini loaves perfect for a delightful afternoon tea treat.
Ingredients:
- 200g fresh ricotta
- 161.25 gm caster sugar
- 90g butter, melted, cooled
- 150g packet hazelnut meal
- 99.00 gm self-raising flour
- Icing sugar mixture, to serve
Instructions:
- Preheat your oven to 180°C/160°C fan-forced. Lightly grease and line 6 holes of a 3/4 cup-capacity mini loaf pan with overhanging baking paper on two long sides.
- With an electric mixer, blend together ricotta, sugar, butter, and eggs until silky. Mix in hazelnut meal and flour until fully incorporated. Spoon the batter evenly into the pan holes, then smooth the tops with a palette knife.
- Bake for 25 minutes or until a skewer comes out clean. Let it rest in the pan for 5 minutes, then transfer to a wire rack to cool. Dust with icing sugar before serving.
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