I honestly remembered this recipe because I had bought too much milk and it was expiring. What fascinates me about this cake is that baking bubbles form on the upper surface that then cools down and sags but form waves on the cake that give it an artistic and personal tone.
Ingredients for a 20/22 cake tin
500 ml =2 cups Milk
160 g =1 1/4 cups 00 Flour/all purpose/plain flour
120 g =5/8 cups sugar
1 Lemon zest
2 tbsp. Rum
Icing sugar/ custard’s sugar/confectioners sugar.
Put the whole eggs, grated lemon zest, and sugar in a bowl and whip them until the mixture is frothy and whitish.
Add the flour and stir so as not to have lumps.
Add the milk and rum at room temperature and, when they are mixed with the rest of the ingredients, pour the mixture into a baking tin covered with parchment paper because the mixture is liquid
Cook the milk cake in a preheated oven at 180 degrees for about 1 hour.
Remove from the oven the milk cake and let it cool.
Sprinkle with icing sugar/custard’s sugar/confectioners sugar.
VARIANTS AND TIPS
1. You can replace the rum with vanilla essence or with a sachet of vanillin/ vanilla essence.
You can serve the milk cake warm or cold.
You can add 2 tbs. of bitter cocoa and remove 2 tbs. of flour and make it chocolate.
One thing I like about this cake is that every time the surface is different. Let me explain better, it will depend on the oven where you cook, the way to mix the eggs, in cooking it swells and makes bubbles. When we bring it out of the oven the bubbles sag and make form drawings. Time ago this would have been seen as negative but if you think about it it is much more beautiful and gives space to your creativity. This time I chose to decorate it with edible flowers of the nasturtium.
The creamy milk cake without yeast can be kept in the fridge for two days
When the weather is hot I really like this simple cake because it’s fresh
In Italian we say” il mondo è bello perché è vario “the world is beautiful because it is varied, even for cakes.