Strawberry cake

Name: Strawberry cake
Ingredients: 250 g strawberries; 5 eggs; 1 teaspoon vanilla extract; 1 pinch of salt; 1 cup sugar; 1/2 cup oil; 1/2 cup sweet milk + 1/2 cup buttermilk; 1 cup flour; for decoration: powdered vanilla sugar and mint leaf

Dessert - Strawberry cake by Livia J. - Recipia

I tried a cake with a batter that doesn't require baking powder, after seeing so many recipes like this. The base comes out even, doesn't rise unevenly, and doesn't puff up, but it isn't as fluffy as those made with baking powder. However, the texture is very pleasant and the base remains stable. I make it with strawberries, but it works with any seasonal fruits. I also like it because the ingredients are simple and the process is quite quick. Quick Info Total time: approximately 1 hour and 10 minutes Preparation time: 20 minutes Baking time: 40 minutes + 10 minutes in the turned-off oven Servings: 8-10 slices Difficulty: easy Recipe type: fruit cake, suitable for dessert or snack Ingredients 5 eggs 1 cup sugar 1 pinch of salt 1 teaspoon vanilla extract 1/2 cup oil 1/2 cup sweet milk 1/2 cup buttermilk 1 cup flour 250 g strawberries (or other fruits) For decoration: powdered vanilla sugar, mint leaf Preparation method 1. Prepare the strawberries: wash them, remove the stems, and cut them into quarters. Set them aside to be ready when you finish with the batter. 2. In a large bowl, add the 5 whole eggs, sugar, and a pinch of salt. Mix at high speed until the mixture becomes light in color, increases in volume, and forms a "ribbon" when you lift the mixer (meaning if you lift the mixer, the mixture falls slowly, like a ribbon). This can take a few good minutes. 3. Start adding the oil gradually, in a thin stream, while mixing. Add the vanilla extract. Don't rush this step – the oil needs to be well incorporated. 4. Reduce the mixer speed to the lowest setting. Gradually pour in the sweet milk and buttermilk. Don't overmix, just enough to combine. 5. Remove the mixer. Sprinkle the flour over the mixture and gently fold it in with a whisk or spatula, using wide movements from the bottom up to keep as much air in the batter as possible. Don't insist, just enough to not see any flour. 6. Line a round baking pan (with removable edges) with parchment paper. Pour the batter into the pan and level it gently. 7. Arrange the quarters of strawberries over the entire surface of the batter. Don't sink them, just place them on top. 8. Place the pan in the preheated oven at 170°C. Bake for 40 minutes. After this time, turn off the oven but leave the cake inside for another 10 minutes, with the oven door closed. 9. After the 10 minutes, open the oven door, but let the cake cool inside to avoid sudden sinking. 10. When completely cooled, dust with vanilla sugar and, if desired, place a mint leaf for decoration. Cut and serve. Why I make this recipe often I like it because it's quick, doesn't require special ingredients, and doesn't depend on baking powder. I can use any fruits I have on hand. The cake cuts nicely and keeps well for a day or two without drying out quickly. Tips and variations Tips - Don't skip the egg mixing step. If the eggs are not beaten enough, the cake won't rise and the texture will be dense. - Incorporate the flour gently, with wide movements, to avoid knocking out all the air from the batter. - For even baking, use a pan with removable edges, well lined. - Don't open the oven in the first 30 minutes to prevent the base from sinking. Substitutions - You can use any fruits: apricots, plums, sour cherries, peaches, apples, or thinly sliced pears. - Vanilla extract can be replaced with grated lemon or orange zest. - Buttermilk can be substituted with liquid yogurt. Variations - For a different flavor, you can add a little cinnamon or nutmeg to the batter. - If using very juicy fruits (sour cherries, berries), dust them with a little flour beforehand to prevent too much water from being released into the base. - You can also add a thin layer of almond flakes on top for texture. Serving ideas - The cake is served plain, with powdered vanilla sugar. - It also goes well with a spoonful of sour cream or cold yogurt on the side, if you want a contrast. - It's good as a dessert with coffee or as an afternoon snack. Frequently asked questions 1. Can the cake be made without a mixer? You can beat the eggs manually, but it is more difficult to achieve the necessary volume for an airy base. The mixer makes this step much easier. 2. What size should the pan be? A classic round pan, about 24-26 cm in diameter, is suitable. If you use a smaller pan, the cake will be taller and you need to adjust the baking time by a few extra minutes. 3. Why didn't the cake rise like other bases? Without baking powder, the rise depends only on the air in the eggs. If you didn't mix well, it won't rise as much. It's normal for it to not be as fluffy as one with baking powder, but the texture will be stable and even. 4. Can I freeze this cake? I do not recommend it, because the texture of the base without baking powder changes after freezing and thawing, and the fruits become watery. 5. What can I do if the fruits sank to the bottom? If you use very heavy or juicy fruits, you can dust them with flour before placing them over the batter. Nutritional values Estimation per serving (out of 10): approximately 210-230 kcal Carbohydrates: 33-35 g Proteins: 4-5 g Fats: 7-8 g Values may vary depending on the type and exact quantity of fruits used. The powdered sugar for decoration is not included. Storage and reheating The cake keeps well at room temperature, covered, for 1-2 days. You can keep it in the fridge for another day if it's very hot. It is not suitable for reheating in the oven or microwave, as it dries out. I recommend consuming it fresh.

Preparation

We mix whole eggs with sugar and a pinch of salt until they increase in volume, lighten in color, and hold on the whisk. Gradually add the oil and vanilla extract in a thin stream. We reduce the mixer speed and add the sweet milk and buttermilk. We add the flour and gently mix with a whisk, trying to minimize the air incorporated into the beaten eggs. We pour the batter into a round baking pan with removable edges, lined with parchment paper. We wash, hull, and quarter the strawberries and arrange them over the batter. We place the pan in a preheated oven at 170 degrees for 40 minutes, turn off the heat, and let the pan sit in the oven for another 10 minutes. We open the oven door and let the cake cool. We dust with powdered vanilla sugar and a mint leaf for decoration. Slice and serve. Enjoy!!! Replace strawberries with any fruit you have and like.

Strawberry cake

Preparation

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