A soft and fragrant cake, ideal for breakfast or a wholesome snack. The coffee cake captures the intense aroma of Italian espresso and offers an enveloping flavor that wins you over at the first bite. It is the typical 'home' cake, simple yet special, that brings to the table the memories of grandmothers' kitchens.
Prepare two cups of espresso and let them cool slightly.
In a bowl, beat the eggs with the sugar until pale and fluffy.
Add the sunflower seed oil (or the melted butter) in a thin stream and mix gently.
Pour the lukewarm espresso into the mixture and blend well.
Sift the 00 flour with the baking powder and gradually incorporate it, folding from the bottom up so as not to deflate the batter.
Add a pinch of salt to enhance the flavor.
Pour the batter into a 22 cm cake pan buttered and floured (or lined with parchment paper).
Bake in a preheated conventional oven at 180°C for about 35-40 minutes (always perform the toothpick test).
Once baked, let cool and finish with a dusting of powdered sugar or a chocolate topping.
22 cm cake pan
Bowl
Electric whisk or hand whisk
Sieve
Kitchen scale
Oven
Italia, 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 |
