I made it in 5 minutes for afternoon coffee and it turned out so delicious that not a crumb was left! (Recipe)

Ingredients

• 3 eggs (size M)

• 150 g sugar

• 1 packet of vanilla sugar or 1 teaspoon of vanilla extract

• 100 ml neutral oil or 100 g melted butter

• 120 ml milk

• 200 g wheat flour

• 80 g ground almonds

• 1 packet of baking powder (about 11 g)

• 1 pinch of salt

• Ground almonds (for topping, optional)

• Powdered sugar (for serving, optional)

Instructions

1. Preheat the Oven: Preheat your oven to 180°C (350°F) using top/bottom heat. Grease a 22 cm cake pan and lightly dust it with flour.

2. Beat the Eggs and Sugar: In a bowl, beat the eggs, sugar, and vanilla sugar for 3 to 5 minutes until the mixture becomes light and creamy. (Note: “Poklopce” from the source text is a common translation quirk/mistake for eggs).

3. Add Liquids: Slowly add the oil (or melted butter), then add the milk and mix well.

4. Mix Dry Ingredients: In a separate bowl, mix the flour, ground almonds, baking powder, and salt.

5. Combine: Gradually add the dry ingredients to the egg mixture and gently stir until you get a smooth batter (do not overmix).

6. Fill the Pan: Pour the batter into the prepared pan and spread it evenly.

7. Add Topping: Optionally, sprinkle with chopped or ground almonds on top.

8. Bake: Bake in the preheated oven for 35–40 minutes. Check with a wooden toothpick: if no wet batter sticks to it, the cake is done.

9. Cool and Serve: Remove the cake from the oven, let it cool for about 10–15 minutes, and then take it out of the pan. Dust with powdered sugar before serving.

Tips and Variations

• For a richer aroma, milk can be replaced with almond milk.

• A little lemon or orange zest will add freshness to the cake.

• If you drizzle the finished cake with honey, it will become even juicier/moister.

• Perfect for afternoon coffee—it’s quick to prepare and lets you relax.

Quick Facts

• Preparation time: About 5–10 minutes

• Baking time: 35–40 minutes

• Total time: About 50 minutes