SILVIA'S DELICIOUS RECIPE AND WISE WORDS

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Apparently there’s a new crisis afflicting Australia after the Great Toilet Paper one: introducing The Flour and Baking Powder Calamity! 😱😱😱 it appears that once their bathrooms were stocked with enough toilet paper to wrap the world in, the hoarders can now bake themselves into oblivion! I leave this to you to ponder on... and ask kindly that when we go shopping we care for others as well. And if you think you maybe have a spare item or two in your pantry, consider sharing... if you can get your hands on flour and baking powder (or self raising flour), then make this cake! Recipe from my show @cooklikeanitalianau only I replaced blackberries for raspberries 🇮🇹❣️ Ingredients 10 tbsp (150 g) caster sugar 3 eggs 5 tbsp (125 g/½ cup) thick Greek yoghurt 5 tbsp (60 ml/¼ cup) mild extra virgin olive oil 17 tbsp (230 g/1½ cups) “00” flour or regular plain flour (or self raising flour) 1½ tbsp (16 g) baking powder (omit if using self easing flour. If unavailable and using regular flour, add 1 teaspoon of bicarb soda at the very end, just before pouring into the tin and baking) 1 vanilla bean, split and seeds scraped or 1 tsp vanilla paste finely grated zest of 1 lemon 125 g blackberries 2-3 tbsp flaked almonds icing sugar, for dusting Instructions 1. Preheat the oven to 180°C. Grease and line a 13 cm x 28 cm loaf tin with baking paper. 2. Place the sugar and eggs in a bowl and whisk until creamy. Add the yoghurt, oil, flour and baking powder and mix until smooth, then stir in the vanilla and lemon zest. Gently stir in three-quarters of the blackberries, the pour into the prepared tin. Top with the remaining berries and the almond flakes. Bake for 40-45 minutes or until pale golden and a skewer withdraws clean. 3. Cool in the tin then turn out onto a rack to cool completely. #bekind #share #isolation #lockdown #flourshortage2020 #lockdownrecipes #stayhome #stateacasa #andràtuttobene #donthoard

Une publication partagée par Silvia Colloca (@silviacollocaofficial) le 30 Mars 2020 à 3 :30 PDT