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Morinaccio cake?

1 marzo 2014

From the world of Instagram I’ve just received a very welcome gift… A wonderful cake made with my sparkling Barbera “Morinaccio…sui lieviti”.

Why the traditional recipe used sparkling Barbera is a mystery; perhaps it was to offer all the freshness and fruitiness of a young product.
A big thank you to Nicoletta Gai for her kindness.


225 g of softened butter
300 g of sugar
4 eggs
225 g of plain flour
2 teaspoons of bicarbonate of soda
1 sachet of powdered yeast
100 g of unsweetened cocoa powder
400 ml of sparkling Barbera. (Morinaccio sui lieviti)
Cream the butter and sugar together, then add the eggs one at a time. Add the powdered yeast, bicarbonate of soda and cocoa powder to the flour and sieve gradually into the butter, sugar and eggs, mixing all the time to prevent the formation of lumps, stirring in the Barbera a little at a time. Pour the mixture into a cake tin and bake in a preheated oven at 180 degrees centigrade for about an hour.


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