QUICK MAGI CAKE, no rising, breakfast or snack cake for Epiphany, a recipe for both adults and children, soft and butter-free.
Easy to make, this version of the magi cake, for Epiphany, requires no rising, takes 10 minutes to prepare, and is delicious, the perfect treat for the whole family’s breakfast.
The recipe for the magi cake is a quick version of the typical roscon de reyes, much more practical to avoid rising, and very good to dip in milk for breakfast.
Of course, you can always try making the risen version of the cake and fill it as you prefer, maybe substituting chocolate chips with candied fruits or spoonfuls of Nutella.
Join me in the kitchen today for the magi cake!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- to taste orange zest
- 1/3 cup extra virgin olive oil
- 1/2 cup milk
- 1/6 cup chocolate chips
- 1/4 cup sliced almonds
- 6 candied cherries
- 1/8 cup sugar sprinkles
Steps
Work the eggs with the sugar until doubled in volume using a mixer or electric whisks.
Gradually add the sifted flour with baking powder, alternating with a pinch of salt, grated orange zest, oil, and milk.
Add the chocolate chips, fold everything with a spatula, then pour the mixture into a 9-inch bundt pan, mine is 8 inches and the cake is about 2 3/4 inches high.
Decorate with the candied cherries, you can use 3 cut in half, then add the almonds and sugar sprinkles.
Bake in a preheated oven at 350°F for 25 minutes, fan oven, always do the toothpick test before taking it out, if needed extend baking time by 5 minutes.
Bon appétit
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