Christmas cake at sorgo

Inserted by Rosa Rizzo the


Ingredients for 8 people

230 g of Mulino Marello sorghum flour

(Alternatively fine white rice flour or rice flour Mulino Marello)

200 g of milk

150 g of brown sugar

30 g of cocoa powder

2 eggs

100 ml of seed oil

1 pinch of salt

1 sachet of baking powder

1 cup of red wine


Get the eggs, sugar, milk in a bowl and whip well until a smooth cream is obtained. Then add the wine, the seed oil and finally the flour sifted with cocoa and yeast. Pour the dough into a baking sheet lined with parchment paper. Cook the Christmas cake at 180 ° C for 40 minutes and, once cold, cover it with a mascarpone cream or simple whipped cream.

Decorated in simplicity with sprigs of rosemary and pomegranate beans. Alternatively you can use Ribes bunches. Let it rest in the refrigerator a few hours before serving.

Bring it to the table with a good wine and happy holidays to all of you!

Tip: you can make 2 cakes, cut upper caps and make a double layer cake stuffed with cream. In this case, the double layer cake becomes for about 12, 15 people.

Excellent if spiced with a teaspoon of cinnamon powder in the dough or enriched with chocolate chips.

Recipe by Monica Bellin for Mulino Marello
Instagram: Monica_bellin_