Light orange ring-shaped cake
150g Bartolini whole grain farro flour
120g brown sugar
70g shelled walnuts
50g Bartolini extra virgin olive oil
1 teaspoon of powder yeast
In a large bowl beat the egg yolks with the sugar, a pinch of salt, the juice of 2 oranges and the orange rind.
Add the oil and toss with a whisk until uniform. Pour the sifted flour and the yeast and toss well, then add also the walnuts.
Beat egg white in another bowl and combine gently with the dough, whipping on low speed.
Pour the dough in an oiled cake mould of 22 cm and bake at 170° for 35-40 minutes.
When the cake is cold, dust with icing sugar before serving.