This cake brings me back to my childhood. My mum used to make it often and I remember helping her. I was 5 or 6 years old, thus it is one of the very first cakes I remember in my life.
This is my remake of the original recipe. It is extremely easy to make and it is great for breakfast or your coffee breaks.
I hope you will enjoy it with your family and friends too 🙂
Ingredients
- 300 gwhite spelt flour (or white flour type 0)
- 180 glight muscovado brown sugar
- 130 mlsunflower oil (cold pressed)
- 20 gunsweetened cocoa powder
- 15 gbaking powder
- 4eggs
- 1lemon (zest only)
Preparation
– put the eggs and the sugar into a large bowl or planetary mixer;
– whisk for about 15 minutes till you get a voluminous smooth cream;
– sift the flour and the baking powder onto the egg cream, and mix gently with a rotary movement from the bottom to the top of the bowl;
– pour the oil and mix gently till it gets completely absorbed;
– add the grated lemon zest and mix well;
– pour half of the mixture onto a greased ring cake baking tray of 22 cm diameter;
– add the cocoa powder to the remaining mixture and mix well;
– pour it onto the layer you have poured onto the baking tray previously;
– bake at 180 degrees for about 40/45 minutes;
