The Befana cake is a soft and delicious dessert to prepare with the little ones at home to celebrate Epiphany. A very simple recipe to prepare, also suitable for breakfast or a snack. This cake is delicious and light because it is made without butter. It is prepared with classic ingredients we have in the pantry: eggs, sugar, flour, and baking powder.
It is nothing more than a revisitation of my pistachio Nua cake, to which I added hazelnut spread. To garnish it and make it suitable for the occasion, I then added colored sugar sprinkles on the surface, but you can fill and decorate it according to your tastes. With this cake, you will please everyone and bring instant cheer. Now, let’s head to the kitchen to prepare this delicious dessert, because the Befana cake will be ready in a click!
If you are interested in other Befana sweets, also read:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
- Energy 420.45 (Kcal)
- Carbohydrates 70.68 (g) of which sugars 46.75 (g)
- Proteins 6.84 (g)
- Fat 13.77 (g) of which saturated 6.57 (g)of which unsaturated 6.54 (g)
- Fibers 1.62 (g)
- Sodium 36.93 (mg)
Indicative values for a portion of 107 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
Ingredients
- 2 eggs
- 180 g sugar
- 180 g all-purpose flour
- 1/4 cup milk
- 3 tbsp vegetable oil
- 1/2 teaspoon vanilla extract
- 1/3 cup hazelnut spread
- 2 tsp baking powder
- 3 tbsp apricot jam
- colored sprinkles (to taste)
Tools
- Mixer
- Bowl
- Pan springform 8 inches
- Parchment paper
Steps
First, beat the eggs and sugar very well with the electric mixer until they become light and fluffy. Then, while still beating with the electric mixer, add the vanilla extract and the oil. Next, alternate adding the flour and baking powder with the milk, a little at a time. Continue mixing the batter with the beaters until smooth and lump-free.
Then, line a springform pan with a diameter of 8 inches with parchment paper and pour in the previously prepared batter. Add dollops of the hazelnut spread on the surface and use a fork or the tip of a spoon to spread it, forming a kind of decoration.
Finally, bake the cake in a preheated oven at 356°F in static mode for 45 minutes. Of course, the baking time is relative and varies depending on your oven. To check if the cake is done, I recommend using the toothpick test. The cake is cooked when the toothpick comes out dry.
After the baking time has elapsed, let the cake cool and then remove it from the pan. Spread the apricot jam over the surface, and finally, the sugar sprinkles. The Befana cake is ready to be served.
Variations and tips for the Befana cake
The Befana cake can be kept in a cool, dry place for 3 or 4 days covered with a glass dome.
FAQ Questions and Answers for the Befana Cake
What can I substitute for apricot jam?
You can use peach jam or another hazelnut spread.
How can I substitute sugar sprinkles?
You can use chocolate sprinkles or chopped nuts.
