Quick and easy, these mini loaves are ready just in time for afternoon tea.
Ingredients
- 200g fresh ricotta
- 3/4 cup caster sugar
- 90g butter, melted, cooled
- 2 eggs
- 150g packet hazelnut meal
- 2/3 cup self-raising flour
- Icing sugar mixture, to serve
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Lightly grease 6 holes of an 8-hole 3/4 cup-capacity mini loaf pan. Line 2 long sides of each hole with baking paper allowing sides to overhang.
- Step 2Using an electric mixer, beat ricotta, sugar, butter and eggs until smooth. Beat in hazelnut meal and flour until combined. Spoon mixture evenly into prepared pan holes. Using a palette knife, level tops.
- Step 3Bake for 25 minutes or until a skewer inserted in centre of 1 cake comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool completely. Serve dusted with icing sugar.
Nutrition
2159 kj
Energy
33.3g
Fat Total
11.7g
Saturated Fat
3.2g
Fibre
11g
Protein
117mg
Cholesterol
305mg
Sodium
44g
Carbs (total)
All nutrition values are per serve
- Author: Sharon Kennedy
- Image credit: Andrew Young
- Publication: Super Food Ideas
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