Fat-free coffee cake
June 4, 2014 • Category: Dessert
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.
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).
6 Comments • Comments Feed
Hisham Assaad says:
That’s a very easy cake. I’ll try it, and maybe put it I to muffin tins
On June 4, 2014 at 5:09 am
Oui, Chef says:
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).
On June 4, 2014 at 6:26 am
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!
On June 5, 2014 at 7:03 pm
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 🙂
On June 7, 2014 at 4:09 pm
What temperature Fahrenheit do you bake this cake?
On June 14, 2014 at 7:28 pm
@ Katie: 350F should work fine. I have got an electric oven with Centigrades so I think I used 180.
On June 15, 2014 at 3:33 am