I called it snack cake, but it’s also perfect for breakfast, don’t worry. It’s the classic pantry cake, genuine, super soft, and super easy to make. Delicious and delicate. It doesn’t contain butter and requires few and simple ingredients that are almost always already at home. A slice with a good steaming tea will brighten your day. In short, a recipe I recommend you save.
Other sweet ideas you might be interested in:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Snack Cake
- 2 cups all-purpose flour
- 1 cup almond flour
- 1 cup ricotta cheese
- 2 eggs (medium)
- 3/4 cup sugar
- 1/3 cup corn oil
- 3 tbsp milk
- 1 packet baking powder
- sliced almonds
- powdered sugar
Tools
- 1 Bowl
- Electric beaters
- 1 Spatula
- 1 Sieve fine mesh
- 1 Cake pan 9.5 inch diameter
Preparation of the Snack Cake
Place the ricotta in a bowl, add the eggs, sugar, and oil and mix everything with electric beaters. Actually, you can also just use a spatula if you prefer.
Then add the almond flour and mix it into the batter with a spatula.
Next, gradually add the flour by sifting it through a fine-mesh sieve.
Soften the batter with the milk. I used 3 tablespoons but the amount may depend on the quality of the flour you use. So judge by eye.
Finally, sift in the baking powder and incorporate it perfectly. You will get a soft but dense batter.
Pour the batter into a 9.5 inch diameter cake pan previously lined with parchment paper (or greased and floured) and level it.
And finally, distribute sliced almonds all over the surface.
Bake the snack cake in a preheated static oven at 350°F for 45 minutes. Perform the toothpick test to verify if it’s done: when inserted in the center it should come out dry and clean.
Remove the snack cake from the oven and let it cool completely before transferring it to a serving plate and dusting it with powdered sugar. Enjoy! Paola
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