- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Seasonality: Spring
- Energy 186.14 (Kcal)
- Carbohydrates 31.41 (g) of which sugars 15.19 (g)
- Proteins 3.72 (g)
- Fat 6.01 (g) of which saturated 1.06 (g)of which unsaturated 4.62 (g)
- Fibers 0.83 (g)
- Sodium 13.87 (mg)
Indicative values for a portion of 2 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
Tips and Variations
You can cut the cake in half and fill it with strawberry jam. The jam can also be used to brush the top of the cake instead of powdered sugar.
Use an 18 cm (about 7 inches) diameter cake pan if you want the cake to be as tall as in the photo. A 20 cm (about 8 inches) pan will also work fine. You can also make the recipe in a bundt pan.
You can flavor it with vanilla essence or orange zest.
You can replace the oil with 4 tbsps of melted butter.
If you want to keep following me
You can find me on Facebook, Instagram and Pinterest!
To receive the recipe of the day for free, you can subscribe to my Telegram channel.
If you like the recipes and want to support my work, you can buy me a coffee on Ko-fi.
This content contains affiliated sponsored links.
