The fastest and easiest cake of my childhood!
I heartily thank for the recipe to Ms. Gina Angelova, the mother of my friend Daniela, who with patience and love give and explained this and many other recipes.
Enjoy! 🙂
INGREDIENTS:
DIRECTIONS:
Put the eggs and the sugar in a bowl.
Stir with the mixer until the sugar has melted and a fluffy white mixture has formed.
While mixing with the mixer, add in a thin stream the oil.
Start adding the baking powder first, sifted and mixed with 2-3 tbsp. of flour. Then continue adding sifted flour spoon by spoon. All this is done by mixing with the mixer on a slow speed.
Stop adding flour when you have a thick cake mixture. The amount of flour is about 2 cups, but you can add more if you find that the mixture is too sparse.
In a bowl crush the nuts and mix them with 1 tbsp. of sugar.
Pour the cupcake mixture into the wide and flat baking pan of the oven, spreading it with oil and sprinkling with flour. For easier and more secure results, put baking paper or a Teflon pad underneath.
Bake in a preheated oven at 180 degrees for about 15 minutes or until a sweet golden crust is obtained.
The specific thing of this cake is not its preparation, but its form - the half moons. Of course, you can cut it into any shape you want, but to get the half moons, you can use a simple water glass. Let the cake cool and cut the half moon shapes. You don't even have to remove the cake from the tray.
When serving, sprinkle with icing sugar! Enjoy! 🙂
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
Put the eggs and the sugar in a bowl.
Stir with the mixer until the sugar has melted and a fluffy white mixture has formed.
While mixing with the mixer, add in a thin stream the oil.
Start adding the baking powder first, sifted and mixed with 2-3 tbsp. of flour. Then continue adding sifted flour spoon by spoon. All this is done by mixing with the mixer on a slow speed.
Stop adding flour when you have a thick cake mixture. The amount of flour is about 2 cups, but you can add more if you find that the mixture is too sparse.
In a bowl crush the nuts and mix them with 1 tbsp. of sugar.
Pour the cupcake mixture into the wide and flat baking pan of the oven, spreading it with oil and sprinkling with flour. For easier and more secure results, put baking paper or a Teflon pad underneath.
Bake in a preheated oven at 180 degrees for about 15 minutes or until a sweet golden crust is obtained.
The specific thing of this cake is not its preparation, but its form - the half moons. Of course, you can cut it into any shape you want, but to get the half moons, you can use a simple water glass. Let the cake cool and cut the half moon shapes. You don't even have to remove the cake from the tray.
When serving, sprinkle with icing sugar! Enjoy! 🙂