The cake of my childhood

Name: The cake of my childhood
Ingredients: 4 eggs; 2 cups of milk; 2 cups of sugar; 90 g of oil; 1 baking powder; 2 tablespoons of cocoa; flour as needed to make a cake dough (I usually use about 12-13 heaping tablespoons of flour); 1 essence of rum; lemon zest; a handful of walnuts (I also use pitted cherries).

Dessert - The cake of my childhood by Alice I. - Recipia

Family Cake with Rum and Walnut Flavor If you are looking for a cake recipe that will fill your heart with memories and delight your guests, you have come to the right place! This cake recipe, passed down from generation to generation, is a true delight, juicy and full of flavors. It is a simple recipe, perfect for any occasion, and will surely become a favorite in your home, just as it has in ours. Useful Information: - Preparation time: 20 minutes - Baking time: 50-60 minutes - Total time: 1 hour and 20 minutes - Number of servings: 2 cakes - Approximate calories per serving: 300-350 kcal, depending on the ingredients used Necessary Ingredients: - 4 eggs - 2 cups of milk (approximately 500 ml) - 2 cups of sugar (approximately 400 g) - 90 g oil (preferably sunflower or olive oil) - 1 teaspoon baking powder - 2 tablespoons cocoa powder - Flour as needed (approximately 12-13 heaping tablespoons) - 1 essence of rum - Grated peel of one lemon - A handful of walnut kernels (or pitted cherries, optional) Step-by-Step Preparation: 1. Preparing the ingredients: Start by taking the eggs out of the fridge about 30 minutes before you begin preparing. It is important that they are at room temperature to incorporate better into the mixture. Also, prepare all the ingredients on your work surface for a smoother process. 2. Beating the eggs: In a large bowl, start beating the eggs with a mixer on medium speed. Gradually add the sugar, continuing to mix until the mixture becomes a fluffy, light-colored foam. This step is essential for achieving an airy cake, so don’t skip it! 3. Adding the liquid ingredients: Once the eggs are well beaten, add the oil and milk. Mix again with the mixer on a lower speed until the ingredients are well combined. The sweet aroma of the milk will blend perfectly with that of the beaten eggs. 4. Activating the baking powder: In a small bowl, add the baking powder and activate it with a little lemon juice. This will activate the chemical reaction necessary for the cake to rise beautifully. Add the baking powder mixture to the egg mixture and mix well. 5. Flavoring: Add the rum essence and grated lemon peel. These flavors will give the cake a refined taste and a touch of freshness. Mix well to distribute the flavors evenly. 6. Incorporating the flour: Now, start adding the flour, one tablespoon at a time, gently mixing with a spatula or with the mixer on low speed. Continue until you achieve a homogeneous dough, but remember not to overmix, as it may become dense. 7. Separating the mixture: Once the dough is ready, take about a quarter of it and mix it with the two tablespoons of cocoa. This cocoa mixture will add a beautiful shine and a delicious taste to your cake. 8. Preparing the pans: Preheat the oven to 180°C (medium temperature). While the oven is heating, generously grease two cake pans with butter and place baking paper at the bottom to prevent sticking. 9. Assembling the cakes: Start by pouring the white mixture into the two pans, filling them about 2/3 full. Then, add the cocoa mixture in the center of each pan, being careful not to mix it completely with the white mixture. You can use the handle of a spoon to make a small swirl in the middle, which will create a beautiful marbled effect. 10. Adding the walnuts: Sprinkle the chopped walnut kernels on top. This will add a crunchy texture and a delicious taste to your cake. 11. Baking: Place the pans in the preheated oven and bake for 50-60 minutes. It is important to check the cakes with a toothpick or cake tester. If it comes out clean, the cakes are ready! If it is still wet, leave them for a few more minutes, but be careful, as too long can dry out the cakes. 12. Cooling: Once the cakes are baked, remove them from the oven and let them cool in the pans for 10-15 minutes. Then, transfer them to a wire rack to cool completely. I recommend letting them cool well before cutting to avoid crumbling. Serving Suggestions: Your cake will be perfectly accompanied by a fragrant tea or fresh coffee. You can serve it plain, or with a light glaze of powdered sugar and lemon. A delicious variation is to warm it slightly in the oven and serve it with vanilla ice cream. Interesting Variations: If you want to add a personal touch to your recipe, you can replace the walnut kernels with almonds or hazelnuts. You can also add some dark chocolate pieces for a decadent taste. Frequently Asked Questions: 1. What type of oil should I use? Sunflower or olive oil are the most recommended, but you can also use melted butter for a richer taste. 2. Can I substitute the milk? If you prefer a dairy-free version, you can use almond or soy milk. 3. How can I keep the cake fresh longer? I recommend storing it in an airtight container at room temperature. You can also freeze the slices to enjoy them later. Now that you have all the necessary information, all that’s left is to put on your apron and start cooking! Your cake will surely be a success, bringing smiles to the faces of your loved ones. Enjoy!

The cake of my childhood

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