Hot milk cake is the breakfast that comforts you not only in winter but in every season.
This cake with ancient flavors is among the simplest and most wholesome you can prepare. For this occasion we will prepare it both with classic ingredients and with low glycemic index ingredients; you will find both ingredient options.
You can prepare the hot milk cake for breakfast or fill it with creams or with jams of your choice.
Great for both breakfast and snack, it stays soft for days.
Thought for you:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s go shopping
- 2.4 cups all-purpose flour (or FiberPasta flour)
- 0.83 cup milk (any milk you prefer)
- 0.9 cup sugar (or 220 g (7.8 oz) erythritol or 60 g (2.1 oz) stevia)
- 4 eggs
- 3.7 tbsp sunflower seed oil (or Greek yogurt)
- 1 packet baking powder
- 1 packet vanillin (vanilla powder)
- 1 teaspoon lemon zest (grated)
- as needed powdered sugar (or powdered erythritol)
Hot milk cake
Tools
We will need them for
- 1 Bowl
- 1 Electric mixer
- 1 Springform pan 22 cm (8.7 in)
Steps
Let’s go to the kitchen
To prepare the hot milk cake first whip the eggs with the sugar using an electric mixer for at least 5 minutes. You should obtain a light and fluffy mixture.
Add the oil, the grated lemon zest and the vanillin.
Add the baking powder and the flour, sifting them in.
Mix all the ingredients with the electric beaters, a stand mixer or a food processor.
Now remove all electrical appliances and work the batter with a whisk by hand or a wooden spoon.
Add the hot milk to the batter, pouring it little by little and incorporating it with gentle movements.
Transfer the batter into a 22 cm (8.7 in) pan that has been oiled and floured or lined with baking paper. Bake the cake in a preheated static oven at 356 °F for 45 minutes.
You can also make this dessert as a bundt cake using a 25 cm (9.8 in) ring pan with the same quantities.
Check that the cake is perfectly cooked by doing the skewer test and, if necessary, extend the baking for another 5 minutes.
Remove the cake from the oven, let it cool and dust it generously with powdered sugar, or powdered erythritol if you are diabetic.
Here is the hot milk cake, ready to serve.
Also shown here in the bundt version, using the same quantities.
Storage
The hot milk cake keeps under a cake dome for up to 4 days.
Notes
Alternatively
If you have lactose intolerance you can use lactose-free milk.
For a gluten-free version substitute the all-purpose flour with the same quantity of rice flour.
FAQ (Questions & Answers)
Hot milk cake
Can I make it with cocoa?
Yes, just replace 50 g (1.8 oz) of flour with 50 g (1.8 oz) of unsweetened cocoa powder.
Hot milk cake
