The forgetful cake is a simple and soft dessert that takes me back to childhood; it was the quick dessert my grandmother made when we craved a delicious snack.
No recipe book, no strange procedure, just a few ingredients, all with the same weight; in 10 minutes the cake was ready for the oven. Similar to the 3-egg ricotta cake or the seven-jar apple cake, all very simple desserts that are quick to prepare and always turn out great.
Today I’ve decided to share it with you, I’m sure you’ll like it; often we don’t have time to prepare elaborate and demanding desserts but we don’t want to miss out on a good homemade breakfast, this recipe is for you. You can enrich it with chocolate, jam, or coarsely chopped nuts to create your favorite version.
My grandmother used butter, I replaced it with mascarpone and it turned out great, very soft and delicate in taste.
Also try the other quick cakes:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 378.18 (Kcal)
- Carbohydrates 55.90 (g) of which sugars 31.99 (g)
- Proteins 6.10 (g)
- Fat 16.78 (g) of which saturated 8.32 (g)of which unsaturated 3.79 (g)
- Fibers 3.60 (g)
- Sodium 40.99 (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
Ingredients
- 2 cups cups flour
- 1 1/4 cups cups sugar (you can reduce it to 1 cup)
- 1 cup cups mascarpone
- 3 eggs (large, mine weighed 175 g)
- 2 tablespoons tablespoons lemon juice
- 2 tablespoons tablespoons milk
- 1 packet baking powder
- 2 tablespoons tablespoons peanut oil (or melted butter, cooled)
- 1 teaspoon lemon zest (grated)
- 1 teaspoon vanilla extract
- as needed butter
- 1 tablespoon tablespoon all-purpose flour
- as needed powdered vanilla sugar
Tools
- 1 Electric whisk
- 2 Bowls
- 1 Cake pan with 9-inch diameter
- 1 Spatula
Procedure
Sift the flour with the baking powder onto a sheet of parchment paper, set aside.
In a large bowl, beat the eggs with 1 cup of sugar until you get a light and fluffy mixture. Use room temperature eggs, it is essential for the success of the recipe.
In another bowl, mix the mascarpone (at room temperature) with the remaining 1/4 cup sugar, then add the vanilla, lemon zest, milk, oil, and lemon juice; mix well.
At this point, add a third of the sifted flour to the beaten eggs and incorporate it with a spatula from the bottom up to prevent deflating the mixture, then add a third of the mascarpone mixture, always folding with the spatula. Repeat the same operation two more times, in this way you will obtain a fluffy mixture that will make your cake even softer.
The batter is ready (you can enrich it as you wish, chocolate chips are perfect).
Pour the mixture into the buttered and floured mold. Level it gently.
Bake the cake in a preheated static oven at 350°F for about 35/40 minutes.
Always do the toothpick test to check the cooking. If the cake becomes too dark on the surface, cover it with a sheet of aluminum foil.
The forgetful cake is ready, take it out of the oven and let it cool completely.
Dust with powdered sugar and serve. Alternatively, you can prepare a glaze with powdered sugar and lemon juice and pour it over the cake, it will be even more flavorful!
Tips
Storage
The forgetful cake can be stored at room temperature under a glass dome for 3 days.
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