The 12-tablespoon cake is a simple, wholesome dessert that can be served for breakfast, as a snack, and can be filled as you like. Some time ago I made the 12-tablespoon apple cake and was surprised by the softness of the batter which is made in a few minutes without a kitchen scale.
The recipe is very simple; the procedure is the same as the 7-jar yogurt cake, however in this case the ingredients are not measured with the yogurt jar but with a tablespoon.
To make it you only need to beat the eggs well with the sugar, add the liquids and the dry ingredients alternating them; the batter can then be enriched with chocolate chips, nuts or fresh fruit. I leave you the basic recipe.
The 12-tablespoon cakes are extremely versatile and customizable; I usually make them with vegetable oil but you can easily replace it with melted butter.
Here are other simple cakes for breakfast:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 8 Servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12 tablespoons all-purpose flour (00 flour) (heaping — approx. 3/4 cup)
- 12 tablespoons sugar (level — approx. 3/4 cup)
- 12 tablespoons whole milk (approx. 3/4 cup)
- 12 tablespoons peanut (seed) oil (or other oil as you prefer, or melted butter — approx. 3/4 cup)
- 3 eggs (medium)
- 1 packet baking powder (for cakes)
- 1 teaspoon vanilla extract
- orange zest (grated — from half a fresh orange)
- lemon zest (grated — from half a fresh lemon)
- as needed butter
- 1 tablespoon all-purpose flour (for dusting the pan)
- 2 tablespoons vanilla powdered sugar
Tools
- 1 Mixing bowl
- 1 Tablespoon
- 1 Electric whisk
- 1 Springform pan springform pan 8 2/3 in (22 cm) diameter
Procedure
In a large bowl pour in the eggs, add the sugar and beat them with an electric whisk until you obtain a light and frothy mixture.
Add half of the flour (6 tablespoons), folding from the bottom up with a spatula, then add the milk and the remaining flour.
When the mixture is well combined, add the oil, the lemon zest and the vanilla, incorporating everything gently by folding the batter from the bottom up with the spatula.
Butter and flour a springform pan about 8 2/3 inches (22 cm) in diameter and pour the batter into it.
Bake the cake in a preheated conventional oven at 356°F (180°C) for about 35–40 minutes. Do the toothpick test to check doneness; if the surface becomes too dark, cover it with a sheet of aluminum foil.
Remove the 12-tablespoon cake from the oven, let it cool completely, dust with powdered sugar and serve.
Tips
Storage
The 12-tablespoon cake keeps at room temperature for 3–4 days in a cake keeper.
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