Convent Cake
Ingredients
- 4 large eggs
- 400g (2 cups) granulated (white) sugar
- 240ml (1 cup) milk
- 240ml (1 cup) sunflower oil
- finely grated zest of 1 lemon (or a pinch of anise)
- 15g (1 sachet; 1/2 oz; scant 1 1/2 tbsp) baking powder
- 375g (3 cups, scooped and scraped) all-purpose (plain) flour
- powdered sugar for dusting
Instructions
- Preheat oven to 170°C (340°F), bottom heat only, and grease a large cake pan. I used a square 23cm x 23cm (9” x 9”) pan, but you could use a 26cm (10”) diameter round pan or a large bundt pan instead.
- Beat the eggs and sugar together with a hand mixer or stand mixer fitted with a whisk attachment, until very light and fluffy.
- With the mixer still running, add the rest of the ingredients one at a time in the order they are listed, finishing with the flour, mixing everything to combine well.
- Pour the batter into the prepared pan and bake in centre of oven for 65 minutes, until golden and a toothpick inserted in the centre comes out clean.
- Remove to a wire rack to cool completely. Dust with powdered sugar before serving.
Content and Image from pizzarossa
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