This cake was on my bucket list for a while. Its characteristic is precisely that of being fluffy and super soft.
At first glance it might resemble a sponge cake.
However, the big difference lies in the formation of the “batter”, with the boiling liquid that characterizes it and makes the cake dough unique and special!
I can assure you that this cake will disappear in a blink of an eye during breakfast or your coffee breaks!
- Preparation time15 Minutes
- Cooking time35 Minutes
- Servingserves 6 people
- Cooking methodOven
- 200 mlmilk
- 200 gwhite spelt flour (or type 0 white flour )
- 180 glight muscovado brown sugar
- 60 gbutter
- 6 gbaking powder
- 1 pinchtable salt
– put the eggs, the salt and the sugar into a bowl;
– whisk them together till you get a frothy cream;
– sift the flour and the baking powder onto it and mix well till they get completely absorbed;
– put 2 spoon of the cake mixture into a separate bowl;
– in a saucepan, heat the milk over medium heat, then add the butter and let it melt completely;
– bring everything to just touch the boil. As soon as it reaches temperature, turn off the heat and pour the mixture into the container with the spoonfuls of dough that you had previously taken;
– mix well with a whisk to obtain a sort of batter;
– pour the batter into the larger bowl with the rest of the cake mixture;
– mix gently with a spatula and finally grate the lemon zest onto it;
– grease and flour a 20 cm diameter cake pan and fill it with the mixture obtained;
– bake in the static oven preheated to 180 ° on the lowest shelf (not in contact with the base) for about 35 minutes. After the first 25 minutes, transfer the pan to the central shelf and continue for the remaining 10 minutes;
– as soon as the cake is ready (check with a toothpick that it is also cooked internally, otherwise continue cooking), take it out of the oven and let it cool;
– remove it from the pan and place it on a wire rack to let it cool completely