The small cake is a simple dessert made at home that can be prepared in no time, Grandma Benedetta says in 5 minutes with the measurements below. Perfect for 2 people, but also for breakfast for 4 people or a family birthday.
The mold can be 6, 6.5, 7, or 7.5 inches in diameter; the smaller the pan, the taller the cake will be.
A small and easy cake. Try my yogurt cake without eggs.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 263.15 (Kcal)
- Carbohydrates 39.49 (g) of which sugars 22.63 (g)
- Proteins 9.89 (g)
- Fat 8.29 (g) of which saturated 3.91 (g)of which unsaturated 2.36 (g)
- Fibers 0.45 (g)
- Sodium 70.24 (mg)
Indicative values for a portion of 100 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
Small Cake
- 8.8 oz ricotta (and/or UHT cooking cream)
- 1.1 cups all-purpose flour
- 0.55 cups sugar
- Half packet baking powder (about 8 grams)
- 3 eggs (medium)
- to taste chocolate chips (from 20 to 60 grams – OPTIONAL)
Tools
- Electric mixers
Small Cake
Place all ingredients in a bowl, mix them for a few minutes with the electric mixers.
Pour the mixture into a lightly oiled silicone cake pan (or in a previously buttered and floured baking pan).
Add chocolate chips to the batter or alternatively sprinkle them on top before baking.
Bake in a preheated static oven at 340 °F for about 50 minutes, always test with a toothpick. Turn off the oven and leave the cake inside for another 5 minutes.
Remove from the oven only when it has cooled down.
Variations
One can replace ricotta with yogurt, the important thing is to integrate the batter with the necessary amount of flour to reach the same consistency. I recommend trying it the first time with ricotta and then experimenting with yogurt.
