Ingredients
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3 eggs (size M)
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150 g sugar
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1 packet of vanilla sugar or 1 teaspoon of vanilla extract
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100 ml neutral oil or 100 g melted butter
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120 ml milk
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200 g wheat flour
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80 g ground almonds
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1 packet of baking powder (about 11 g)
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1 pinch of salt
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Ground almonds (for topping, optional)
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Powdered sugar (for serving, optional)
Instructions
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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.
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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).
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Add Liquids: Slowly add the oil (or melted butter), then add the milk and mix well.
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Mix Dry Ingredients: In a separate bowl, mix the flour, ground almonds, baking powder, and salt.
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Combine: Gradually add the dry ingredients to the egg mixture and gently stir until you get a smooth batter (do not overmix).
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Fill the Pan: Pour the batter into the prepared pan and spread it evenly.
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Add Topping: Optionally, sprinkle with chopped or ground almonds on top.
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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.
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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
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For a richer aroma, milk can be replaced with almond milk.
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A little lemon or orange zest will add freshness to the cake.
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If you drizzle the finished cake with honey, it will become even juicier/moister.
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Perfect for afternoon coffee—it’s quick to prepare and lets you relax.
Quick Facts
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Preparation time: About 5–10 minutes
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Baking time: 35–40 minutes
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Total time: About 50 minutes
