Nesquik Pound Cake with Agave Syrup, a quick and delicious recipe to prepare in just a few minutes. On the blog, you’ll also find the version of the dark Ciobar bundt cake!
No butter, no sugar, and very fragrant.
With batter that is worked directly in the bowl for a simple and perfect idea for breakfast for the whole family.
As an alternative to cow’s milk, you can use the same amount of soy or oat milk.
Meanwhile, in this recipe instead of sugar, to counteract the sweetness of Nesquik, we will use agave syrup. 75 g of syrup will replace 100 g of granulated sugar.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 7 Minutes
- Portions: 22 cm long loaf pan
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 75 g agave syrup
- 250 g all-purpose flour
- 150 g Nesquik (or alternatively, sweet cocoa powder)
- 2/3 cup milk
- 1/2 cup sunflower oil
- 1 packet baking powder
- 1 pinch fine salt
Tools
- 1 Bowl
- 1 Spoon
- 1 Electric whisk
- 1 Loaf pan
- 1 Sieve
- 1 Spatula
Steps
To make the easy and delicious Nesquik Pound Cake, first, in a bowl, mix the eggs with the syrup for 2 minutes with electric whisks.
Then add the milk and sunflower oil.
Add the sifted Nesquik and stir.
Then add the flour and baking powder along with a pinch of fine salt and incorporate them into the batter.
Once a smooth and homogeneous batter is obtained, pour it into a lightly greased and floured loaf pan, leveling it with the help of a spatula.
Bake in a preheated ventilated oven at 356°F for 45 minutes, using the toothpick test to check for doneness.
If, once inserted, it comes out dry, the cake is ready to be removed from the oven.
Let it cool well before removing it from the pan.
Storage
The Nesquik Pound Cake with Agave Syrup keeps for up to 4 days, well covered and in a cool place.
