The donut with Maiorca wheat flour is a light and fluffy breakfast cake. The Maiorca wheat is an ancient variety of wheat cultivated in Sicily for many centuries. A soft wheat with a high protein content, about 8 grams per 100 grams of flour. This type of flour is ideal for many uses, from cakes like donuts, cakes, and cookies to bread and pizza. Try the apple cake with oil made with Maiorca wheat flour.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 eggs
- 3/4 cup sugar
- 1 1/2 tbsps baking powder
- 7/8 cup water
- 1/2 cup rice oil
- 2 1/2 cups Maiorca flour (soft wheat type 1)
- 1 lemon (grated zest)
Tools
- 1 Bowl
- 1 Mixer
- 1 Donut Mold
Steps
Break the eggs into a bowl and add the sugar.
Beat with an electric mixer on high speed until the mixture is puffy and foamy, about 7 minutes.
Add the oil and the grated lemon zest. Mix with the mixer on low speed.
Add the flour alternated with the water, always mixing with the mixer.
Finally, add the baking powder.
Pour the mixture into a previously oiled 9-inch mold.
Bake in a preheated static oven at 350°F for 35 minutes.
Remove from the oven and let cool.
Remove from the mold and sprinkle with powdered sugar.
Tips
It keeps for 4-5 days in a cake container.
It can be flavored with vanilla, cinnamon, or citrus zest.
It can be enriched with dark chocolate chips, raisins, or candied fruit.
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