Fat-free coffee cake

blog sponge I created this cake based on my tried and true biscotti recipe. Only eggs, sugar and flour (and a bit of liquid ). In fact, this fat-free cake can easily be converted into biscottis, by slicing it thin and re-baking the individual slices  in a slow oven till dry. It is a perfect breakfast-on-the-go option. With coffee or tea, of course.  For a bit of indulgence, slather one slice with your favorite jam. 

INGREDIENTS: 8 to 12 servings

  • 2 large eggs (can replace with 3 whites)
  • 1/3 cup egg whites
  • 3/4 cup brown sugar (or white)
  • 1 1/4 cup All-purpose flour
  • 2 teaspoons baking powder
  • 1/2 tsp salt
  • 1 tablespoon rose and orange blossom water, mixed or other flavoring
  • 1/2 cup whole milk (or skim)

1. Mix the eggs with the sugar till thick, forming a ribbon and pale-colored. Add the flavoring and the milk. Add the dry mixture (flour, baking powder and salt), previously mixed briefly in a bowl.

2. Pour into a greased pan and bake for about 40 minutes until a cake tester comes out dry. Cool and serve.

NOTE: This cake is very versatile; it can be flavored with lemon or orange rind or vanilla. It can be mixed with chocolate chips or dried raisins or cranberries or cherries. The list is endless and could depend on your pantry’s finds. Strictly speaking, this cake gets a bit of fat from the yolks and the milk; feel free to substitute  skim milk and all egg whites if you like. dup coffee-cake Abou Farouk

Abou Farouk (above) set-up his coffee shop in a street corner in Beirut. He brings with him every day his sparrows, lets them out (they always come back into their cages) and feeds them. He says one of them in particular is very smart and reads books and understands them (in his own language). More photos of his birds to come (and their greeting to me, a nice yellow drop on my jeans as I was holding one on my finger, a sign of friendship said Abou Farouk). 


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  1. Posted June 4, 2014 at 5:09 am | Permalink

    That’s a very easy cake. I’ll try it, and maybe put it I to muffin tins

  2. Posted June 4, 2014 at 6:26 am | Permalink

    WOW…what a beautiful cake. i would love it just as you present it, with fresh strawberries and MAYBE a dollop of whipped cream (so much for fat free….oops).

  3. Posted June 5, 2014 at 7:03 pm | Permalink

    Fat Free is all I need to see for a recipe to catch my eye…especially a cake since I love cake and feel I can never give it up, this looks so easy and delicious!

  4. Posted June 7, 2014 at 4:09 pm | Permalink

    A simple but beautiful cake the way you’ve decorated it with beautiful strawberries. I just love all of the photos of the vendors and people that you’ve shared recently. I had a laugh at the yellow spot on your jeans and sign of affection :)

  5. Katie
    Posted June 14, 2014 at 7:28 pm | Permalink

    What temperature Fahrenheit do you bake this cake?

  6. Joumana
    Posted June 15, 2014 at 3:33 am | Permalink

    @ Katie: 350F should work fine. I have got an electric oven with Centigrades so I think I used 180.

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