Blender Cake Recipe

Five cakes made quickly in the blender, simple, without filling, without frosting, they are less caloric and are delicious! Enjoy!

Simple Blender Cake

Ingredients

• 2 cups (tea) of wheat flour
• 1 and ½ cup (tea) of sugar
• 1 cup (tea) of butter at room temperature
• 1/3 cup (tea) of milk
• ½ tablespoon vanilla essence
• 1 pinch of salt
• 5 eggs
• 1 tablespoon baking powder

Preparation Mode

1. Grease a 22 cm diameter round cake tin with butter. Set aside.
2. Preheat the oven to 180ºC.
3. In a large bowl, sift the flour with the yeast and salt and set aside.
4. In a blender, place the milk, eggs, sugar, vanilla, butter and beat for 4 minutes or until the mixture is very fluffy.
5. Pour the mixture into the bowl and stir quickly to combine the ingredients well.
6. Place in the pan and bake for approximately 35 minutes or until a toothpick inserted into the dough comes out clean and dry.
7. Remove from the oven, let it cool, turn it out onto a rack and let it cool completely.
8. Transfer to a serving plate and, if desired, decorate by sprinkling the cake with powdered sugar.

Mom’s Tips

1 cup (tea) of butter = 200 grams

For one Chocolate Cakerepeat the recipe above for Simple Blender Cake, removing ½ cup (tea) of wheat flour from the ingredients and adding ½ cup (tea) of chocolate powder.

For one Coconut Cakerepeat the recipe above for Simple Blender Cake, removing 50 grams of butter and replacing the milk with 200 ml of coconut milk.

For one Orange cakerepeat the recipe above for Simple Blender Cake, replacing the milk with ¾ cup (tea) of orange juice and also replacing the vanilla essence with 2 teaspoons (tea) of grated orange peel.

Yields approximately 10 servings.

Simple Spice Cake

Ingredients

• 2 cups (tea) of wheat flour
• 1 cup (tea) of raisins
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground cloves
• 2 tablespoons of port wine
• 1 and ½ cup (tea) of sugar
• 1 cup (tea) of butter at room temperature
• 1/3 cup (tea) of milk
• ½ tablespoon vanilla essence
• 1 pinch of salt
• 5 eggs
• 1 tablespoon baking powder

Preparation mode

1. Grease a 22 cm diameter round cake tin with butter. Set aside.
2. Preheat the oven to 180ºC.
3. In a large bowl, sift the flour with the baking powder, salt, cinnamon powder, nutmeg, cloves and set aside.
4. In a blender, place the milk, eggs, sugar, vanilla, butter and beat for 4 minutes or until the mixture is very fluffy.
5. Pour into the bowl with the flour mixture, add the wine, raisins and stir quickly to incorporate the ingredients well.
6. Place in the pan and bake for approximately 35 minutes or until a toothpick inserted into the dough comes out clean and dry.
7. Remove from the oven, let it cool, turn it out onto a rack and let it cool completely.
8. Transfer to a serving plate, sprinkle the cake with powdered sugar and serve.

Mom’s Tips

1 cup (tea) of raisins = approximately 100 grams.

Yields approximately 10 servings.