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Sponge cake without mold

Breakfast60 minutes12 people380 calories
1/52/53/54/55/5 (29 votes)
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By Ascen Jimenez

This kind of cake without a mold is perfect for the breakfast or snack (you have to try it wet in milk) and to after a meal partying, with a copy of sweet wine.

It is an adaptation of a traditional sweet from the Emilia Romagna region: the ciambella romagnola. And I say adaptation because I have put anise and lemon juice but it is usually made with milk or a local liquor called Sassolino.

The funny thing is that the mass we get it is not put in a mold. We will place it directly on the baking tray that we will have previously greased and floured or covered with greaseproof paper. We will shape it with wet hands, creating a kind of crushed bread. Then we will only have to sprinkle sugar on the surface and bake it.

Try it this weekend. You are going to love it.

Sponge cake without oven

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A traditional recipe from Emilia Romagna made with ingredients that we all have at home. Easy and very rich.

  • Ascen Jimenez
  • Kitchen: Italian company
  • Recipe type: breakfast
  • Calories: 380
  • Rations: 12
  • Cooking time:
  • Total time:

Ingredients

For the mass:

  • 200 g of sugar (100 and 100)
  • 500 g of pastry flour (100 and 400)
  • 1 lemon
  • 220 butter g
  • 3 eggs
  • 1 envelope of royal type baking yeast
  • 55 g of anise liqueur
  • 15 g lemon juice

To decorate:

  • White sugar
  • Sugar sticks

Preparation

  1. We preheat the oven to 170º. We put greaseproof paper on a baking tray.

  2. We put in the glass 100 g of sugar, 100 g of flour, the skin of a lemon (only the yellow part). We program 15 seconds, speed 10. We lower with the spatula what has remained on the walls of the glass.

  3. We add the butter, the other 100 g of sugar and the eggs. We mix by programming 5 seconds, speed 5.

  4. Add the other 400 g of flour, the yeast, the liqueur and the lemon juice. We program 30 seconds, speed 6.

  5. We put our dough in the center of the tray, on the baking paper. We wet our hands in water and shape the dough, forming a kind of crushed bread.

  6. We sprinkle sugar on the surface and, if we have, also sugar sticks, like the ones seen in the photo.

  7. Bake for approximately 40 minutes at 170º (until golden). We take it out of the oven and let it cool.

  8. We serve it cut into slices (the best to make them is to use a serrated knife).

More information - Anise and cinnamon rolls


Discover other recipes of: International kitchen, Cake shop

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