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It has always been this way and I suppose it will always stay this way; I concentrate best when I bake. That’s why exams week is the time I create more magic than at any other time. Today I felt like having cake, but what should I do with a whole batch? So I crafted myself a Mini-Cake recipe. (The cake on the photo sits on a small plate!) As a baking tin you can use any oven-proof dish that holds 500 ml / 17 oz. I made my little cake in a small Ultra by Tupperware. The recipe:

1/3 cup Sugar

4.5 tbsp Butter

1-2 tbsp Lemon Juice

1 Egg

1 tsp Baking Powder / Baking Soda

1 cup Flour

Simply whisk together the ingredients in the order above! until you get a sponge mixture and fill it into your baking tin. Bake at 345°F for 45 minutes using top an bottom heat. Done! :)

This is a very basic recipe and you can jazz it up as much as you like; chocolate, fruits, nuts, raisins, rum, frosting, chocolate coating… The sky’s the limit! I added 1/2 a cup of chocolate chips. The batter should have a creamy texture, so if you add liquids you might have to use slightly more flour as well. The cake will be somewhat crispy on the outside but soft and moist on the inside. If you don’t like a crust simply turn down the heat a few degrees and bake it for a longer time.

The size is perfect if you just want to offer something small to go with a cup of coffee or if you ran out of ingredients for a big cake ;)

XOXO

Sarah