Another Super Easy Cake
Two posts in one day! Bonus!
Here is another cake that only requires one bowl. This one is even easier than Tuesday’s Lemon Loaf Cake because you don’t even have to sift the flour. However, you do have to separate eggs, but you don’t whip them.
Aren’t these the cutest little cakes? Well, anything baked in a mini muffin pan is cute, but believe me, they didn’t look that good when the batter was being mixed up.
In fact, the batter was a little troubling to me. It was thick and lumpy and seemed kinda greasy. I didn’t want to overmix it, since the recipe advises restraint while whisking, but I’m not sure I even achieved the right batter texture. Maybe it was my organic, lowfat coconut? I don’t know, but I’ll be curious to see how this recipe turned out for other folks.
Oh? Didn’t I tell you? I joined another online cooking/baking group. It’s called French Fridays with Dorie and they’re cooking and baking through her book Around My French Table. I am joining a little late–they’ve been going at it since 2010, but there’s still a fair number of recipes left in the book and, though I have had this book since 2010, I have used it very little. This group will hopefully give me a little more motivation to use this book.
Anyway, back to the cakes. Dorie suggests a little fruit in the middle of the cake, but I decided to use jam and I think it’s a good addition. It’s my homemade blueberry raspberry jam and I think it goes well with the slightly chewy texture of the cake. The jam lends some fruity flavor and also makes it kinda like a tart.
I got 18 little cakes from my batch. These would be perfect for a tea party or a buffet meal where there might be lots of other choices. It could also be good for a diet, if you could limit yourself to just one. That’s a big If, though, because they are pretty tasty.