- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8/10 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 229.28 (Kcal)
- Carbohydrates 30.45 (g) of which sugars 13.72 (g)
- Proteins 4.31 (g)
- Fat 10.88 (g) of which saturated 2.52 (g)of which unsaturated 7.63 (g)
- Fibers 0.52 (g)
- Sodium 16.02 (mg)
Indicative values for a portion of 63 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Tips and Suggestions
Eggs should be at room temperature to whip perfectly and quickly with the sugar. The amount of sugar is minimal because it only serves to whip the eggs: the honey will sweeten the cake. You can replace white sugar with brown sugar. The cake contains no butter but oil: I always use only rice oil for desserts, but you can choose the oil you prefer. Olive oil is not recommended as it has a strong flavor that would prevail over the delicate flavors of this dessert and could weigh down the texture. The milk should be at room temperature and can be replaced with the plant-based drink you prefer (oat or hazelnut are the most suitable). The best honey to use is acacia honey, which is soft and liquid and blends perfectly and easily into the dough. To weigh the honey, use the same container that you used to weigh the oil without rinsing it: the oil residue will help the honey slide when you pour it into the mixer bowl.
Recipe source: HERE.
Recipe source: HERE.
