Archivi categoria: Soft Cakes

Soft and quick cake with olive oil and…

With kamut flour and yogurt (also soy yogurt  )


Nutritional tips at the end of recipe.

It ‘s really soft! With good fats, low sugar and highly nutritious, you can prepare it in few minutes with the help of the magical “food processor”, perfect for those who are always in a hurry or want to prepare the cake in the evening, for a great breakfast for next morning!

Read the recipe until the end and not be “nervous” if you see uncommon ingredients for a cake, because you will be amazed by the delicacy of the result! Moreover, lots of scientific articles reminde us the need to introduce vegetables and milk in schools to “educate” children, because it’s increasing the risk of children obesity and diseases related to it! This cake is a great compromise between a greedy cake and a healthy one!

IMPORTANT: you don’t even need the balance! Keep the jar of yogurt, we will use it as a measuring device!


Preparation time: 10 minutes – Cooking time: 45 minutes – Difficulty : Very Easy

Ingredients (for a cake of about 24cm in diameter) :

1 cup of skimmed milk yogurt (or soy )
2 medium zucchini
1 whole egg and 1 egg yolk
1/2 jar of extra virgin olive oil
1/2 jar of sugar cane
2 tablespoons barley malt (or honey)
2 cups of flour kamut
2 cups flour 00
1 teaspoon of baking powder
jam (if you want)
icing sugar to decorate


Finely chopped zucchini with thefood processor, then remove the propeller blades and put the one for the dough (photo 1) .


Add the egg and egg yolk, yogurt (you will use the jar as a measuring cup), extra virgin olive oil , sugar and malt and operated for few seconds. Add the kamut flour and mix quickly, the mixture will be very soft.

Preheat the oven at 170 ° C. Then add the jars of flour 00 one after the other, the second jar may not serve… if you reach a consistency soft enough, but compact and suitable to be poured into the mold, the flour is sufficient. Add baking powder and operated for few seconds, until the mixture is homogeneous (photo 2).


Bake at 170 ° C for about 10 minutes, then reduce to 150 ° C and continue cooking for another 35-40 minutes. Check the cooking with a toothpick and let cool before decorating with icing sugar (photo 3 and 4) !


Tips: this cake will growa lot, so it is suitable to be filled with jam or hazelnut cream! Or, as they did in my home, cut a slice and spread jam on one side 🙂 , then bite it! Sooo delicious!

Nutritional Tips : we can praise many ingredients used today! For example, the extra virgin olive oil or yogurt, but I shall focus, in this space, for the ingredients a bit unknown or particular , more difficult to meet in sweet recipes, others will be analyzed soon in other preparations .

Zucchini: we all know zucchini, but probably just few of you have used to make a cake! Meanwhile, as we said, is a way to increase the consumption of vegetables in the daily diet, for both children and adults! In addition, the courgettes are very rich in minerals, vitamin A, and manganese. Are rich in water, and then adapted to the low-calorie diets and help the bowel cleansing . Often people eliminate the green skin of the vegetable, but I recommend you leave it, it isn’t thick and is cooked easily, and is the most rich in folic acid! They also contain good amounts of lutein, a carotenoid that has anti- atherosclerotic and anti -inflammatory properties, protecting our cells from stress!

Barley malt: often seen it on the labels of the products we buy or we heard about it talking about beer, but we know what the malt barley is? The malt, obtainable from barley, rice or corn by steeping of cereal grain , is a natural sweetener that can replace the honey or refined sugar . The malt, besides containing many sugars, is an important source of vitamins and minerals, in particular potassium, sodium and magnesium. The barley malt, in particular, plays a specific role in the detoxification and purification of the liver by helping to eliminate excess of waste . And it is slightly less caloric than sugar (sucrose) and the flavor is less sweet, because the molecule is longer and has to be cleaved into disaccharides and monosaccharides to be absorbed, so it takes more times to be consumed and the glycemic index is less. Precisely for this reason it is particularly suitable for athlets nutrition. Also, it gives no enteric problems, for example recall water from the tissues!

Attention: I remind you that it contains gluten. So celiac patients can replace refined sugar with honey.


Soft cake with rosemary flavor

with brown sugar and honey

torta rosmarino

And here we are together again! I must say that I was inspired tonight … and I wanted to do something “special.” And then the idea comes: a combination of rosemary and honey, fragrant and aromatic. I mixed of different ingredients and I had to wait until the end for the tasting, to see if the experiment was successful or not.

The result was very satisfying! A soft cake, with many different flavors, but combined in a good way!

In addition, I love using different types of flour to prepare my recipes, because  in my opinion, they add a touch more assertive and allow you to take on a greater variety of vitamins and minerals. For this cake, however, you can also use 00 flour, instead of those indicated.


Preparation time: 40 minutes – Cooking time: 40-45 minutes – Difficulty: medium

Ingredients (for a cake of approximately 24 cm in diameter):

60g buckwheat flour
60g spelt flour
80g rice flour
30g evo oil (extra-virgin olive oil)
100g brown sugar
80g acacia honey (or rosemary honey)
2 apples
2 eggs
a tablespoon of chopped rosemary
8g of baking powder


Peel the apples and cut into small pieces. Put them in a saucepan with the rosemary and 3 tablespoons of water. Let them simmer for 10 minutes, then let cool (photo 1) .


In a bowl mix the egg yolks with sugar and honey, add the oil and stir. Leave in anothe bowl the egg whites.

Whisk 2 tablespoons of the mixture of apple and rosemary and then add to the mixture of sugar and egg yolks (photo 2) . Pour the remaining apples (and rosemary) and mix well.


Add the three flours and baking powder blended, stirring constantly between one additions and the other. Preheat the oven at 180 ° C. Whip the whites until stiff and add them to the mixture slowly, stirring from the top to the bottom, to don’t dismantle them (photo 3) .


Pour the mixture into the greased baking sheet or lined with oven paper. Bake for 40-45 minutes, DON’T  open the oven for the first 20 minutes .

After this time, try cooking with a toothpick. Turn off the oven and let cool before removing from pan.

A fantastic aroma will envelop the whole kitchen … and you can’t wait to taste it !


Tips: You can prepare a glaze by dissolving 100g of icing sugar and 2 tablespoons of very hot water. When the texture is sticky, the glaze is ready. Pour on the cooled cake and sprinkle with rosemary flowers. The result will be very sweet and spectacular!

Nutritional Tips: in this cake we used vegetable fat (olive oil), thus limiting the intake of animal fats, which are harder to digest. The use of different type of rough flours allows the assumption of a higher content of fiber and nutrients such as minerals (calcium, phosphorus, potassium, magnesium, zinc, manganese and iron ) and vitamins (B1, B2, B3, B5, B6 and E) . The addition of honey give you a lot of antioxidant and anti-inflammatory substances!

But most characteristic of this cake is that it is without milk and dairy products , so it can be freely consumed by people who are lactose intolerant and allergic to milk protein !

Recommended Book: “The rosemary tree”, by Elizabeth Goudge.

Angel food cake

with orange icing


This cake comes from the American tradition , it is very soft and the frosting orange  gives an aromatic touch. I think it’s great for breakfast or as a snack for the kids , because it has absolutely no fat and it’s very nutritious thanks to the egg whites !

Let’s see how to prepare it , and remember that if you want, you can replace the orange icing with other fruits, grapefruits and tangerines for example, or make it very exotic with passion fruit!


Preparation : 25 minutes, plus cooling time – Cooking time: 50 minutes – Difficulty: Medium

Ingredients ( for 8 people) :

85g flour 00
200g sugar
80g brown sugar
8 egg whites
1 teaspoon tartaric acid
a pinch of salt
essence of vanilla or vanillin (a teaspoon)
2 tablespoons warm water

for the frosting:

the juice of one orange
200g icing sugar


Sift the flour with 2 tablespoons sugar in a separate bowl. In a larger bowl whip the egg whites until stiff, then add the tartaric acid and salt. Continue beating with a whisk (photo 1) .

foto 1
photo 1

Now add the vanilla, and hot water and continue to beat the eggs. Mix the two types of sugar, pressing the whip between one addition and the other (photo 2). You must obtain a soft cream but compact (photo 3).

Photo 2
Photo 3

Now add flour and sugar prepared in advance by mixing from top to bottom to don’t deflate egg whites (photo 4) .

Photo 4

Pour the mixture into a baking pan with greased and floured (photo 5) and bake in preheated oven (180°C) for about 50 minutes.

Photo 5

After that time controlled the cake with a toothpick, remove from oven and let it cool.

Meanwhile, prepare the glaze by working the icing sugar with the orange juice filtered. You need to get a cream solid (if too runny , add a bit of sugar icing) (photo 6).

Photo 6

Turn out the cake from the pan and place it on a serving plate. Pour the icing on the cake and let it solidify at room temperature.


I sprinkled it with sugar decorations to make it even more delicious !

Good breakfast… good snack … good coffee break …

Nutritional curiosity: this cake is fat-free, free of oil or butter, in addition we used only the egg whites, which are one of the food that contain protein at higher biological value, ie they are all used by our body. It also contains essential amino-acids, those we must assume from the diet because the body can not synthesize them.

For this reason the egg white is a valuable food , especially for children and athletes .

This cake is without fat ,but nevertheless has a high content of simple sugars and therefore suitable for breakfast to start the day, or as a snack before exercise , where it serves as fuel ready to be used immediately. It ‘ important, however, don’t overdo with simple sugars because they increased glycemia … the keywords are always BALANCE and ACTIVE LIFE!