I imagine you’re wondering why I called it light cake without worries. Let me explain. It’s a mildly sweet, simple, rustic, and genuine dessert to enjoy without much guilt. The batter includes type 1 flour, less refined than classic 00, hence richer in fiber and nutrients. The sweetness is really moderate: only 40 g of brown sugar, balanced by the aromatic flavor of amaretti and a delicate touch of shredded coconut. It contains no eggs or butter, just milk and oil that make the batter soft and light. And on top… a sprinkle of crumbled amaretti and sliced almonds creates a crunchy and irresistible crust. But the “without worries” also refers to the fact that its preparation is super easy because you blend everything, pour it into the mold, and into the oven. In short, an ideal dessert for breakfast or a snack, perfect for those looking for healthier recipes without sacrificing taste. I found this recipe in Marco Bianchi’s book “The Taste of Happiness” and was immediately intrigued. I couldn’t resist trying it and here I’ve proposed it with a few small modifications. My kitchen ends here, but yours starts now: turn on the oven and let me know how it went!
Other mildly sweet desserts I recommend trying:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Light Cake Without Worries
- 2 1/2 cups type 1 flour
- 1/4 cup cornstarch
- 3 1/2 tbsps brown sugar
- 2 3/4 oz amaretti
- 1/4 cup shredded coconut
- 1/4 cup unpeeled almonds
- 1 1/4 cups milk
- 1/2 cup vegetable oil
- 1 packet baking powder
- powdered sugar (for dusting)
Tools
- 1 Mixer (I use the Bimby)
- 1 Spatula
- 1 Cake Pan 22 cm diameter
Preparation of the Light Cake Without Worries
Roughly crumble the amaretti: I used a meat tenderizer, but you can easily do it with a glass or your hands. They should not be reduced to flour. Set aside 20 g for the topping.
Chop the almonds with a knife.
Place the flour, cornstarch, brown sugar, shredded coconut, 60 g of amaretti, and the baking powder in a mixer. Then, add the liquids: milk and oil.
Blend everything until you obtain a creamy and slightly thick mixture. With the Bimby, I mixed for 40 seconds at speed 5 with reverse rotation.
Pour the batter into a 22 cm diameter cake pan previously lined with parchment paper and level it out with a spatula.
Finally, sprinkle the surface with the reserved amaretti and almond flakes.
Bake the light cake without worries in a preheated static oven at 350°F for 30 minutes. Remove from oven and let it cool before removing from the pan and transferring it to a serving plate. If desired, dust with powdered sugar. Enjoy! Paola
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