The BFC Pasta Cake Recipe
David Noel
<davidn@aoi.com.au>
Ben Franklin Centre for Theoretical Research
PO Box 27, Subiaco, WA 6008, Australia.
The BFC Pasta Cake Recipe
BFC Pasta Cake
INGREDIENTS
(Serves 10)
250 g short pasta tubes (eg Penne)
1 cup white sugar
125 ml olive oil
2 eggs
2 tsp vanilla essence
1 cup flour
2 tsp baking powder
1/2 cup milk
75 g Nutella (chocolate hazelnut paste)
Handful of sultanas
DIRECTIONS
(Preparation: 20 min ; Cook: 30 min ; Ready in 50 min)
1. Preheat oven to 180 deg C. Grease and flour a cake pan.
2. Boil the pasta in water until soft (10 min).
3. In a medium bowl, cream together the sugar and olive oil. Beat in the eggs, one at a time, then stir in the vanilla essence.
4. Combine flour and baking powder, add to the creamed mixture and mix well. Add the Nutella and sultanas. Finally stir in the milk until mixture is smooth.
5. Drain the cooked pasta and add it to the bowl. Stir gently until mixed.
6. Pour or spoon the mix into the cake pan. Bake in preheated oven for 30 - 40 minutes. Cake is done when it springs back slightly to the touch.
7. When cake is cool, cut into squares and serve.
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First version 1.0 on Web, 2016 Mar 30.
