A soft and fragrant dessert, ideal for breakfast or a wholesome snack. The coffee cake encloses the intense aroma of Italian espresso and offers a enveloping taste that captivates with the first bite. It is the typical "homemade" cake, simple yet special, that brings back the memories of grandmas' kitchens.
Prepare two cups of espresso coffee and let them cool slightly.
In a bowl, beat the eggs with the sugar until you get a light and frothy mixture.
Gradually add the sunflower oil (or melted butter) and mix gently.
Pour the lukewarm coffee into the mixture and mix well.
Sift the flour with the baking powder and incorporate it little by little, mixing from the bottom up to avoid deflating the batter.
Add a pinch of salt to enhance the flavor.
Pour the batter into a greased and floured 22 cm mold (or lined with parchment paper).
Bake in a preheated static oven at 180°C for about 35-40 minutes (always do the toothpick test).
Once baked, let it cool and finish with a dusting of powdered sugar or a chocolate topping.
22 cm mold
Bowl
Electric whisk or manual whisk
Sifter
Kitchen scale
Oven
Italy, Toscana
| Energy (kcal) | 346.26 |
| Carbohydrates (g) | 33.87 |
| of which Sugars (g) | 17.96 |
| Fat (g) | 21.27 |
| of which Saturates (g) | 7.52 |
| Protein (g) | 6.74 |
| Fiber (g) | 0.49 |
| Sale (g) | 0.16 |
