Servings: 8 pieces
Calories: 220kcal
Cost: $12
Equipment
- Large mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- 27x18 cm baking pan
- Wire rack
- Spatula
Ingredients
- 3 medium eggs
- a bit pinch salt
- to taste vanilla
- 150 g sugar
- 1 tbsp lemon peel
- 120 ml sunflower seeds
- 150 ml milk
- 250 g flour
- 16 g baking powder
- 20 ml lemon juice
- q.s. apricot jam
- q.s. grated coconut
Instructions
- Preheat your static oven to 180C.
- Grease and flour a 27x18 cm mold.
- In a large bowl, beat the eggs with a pinch of salt and vanilla until light and frothy.
- Add the sugar and continue beating until well incorporated.
- Add the grated lemon peel and sunflower seeds, and mix well.
- Add the milk and mix until smooth.
- Sift the flour and baking powder over the liquid mixture and gently incorporate with a spatula until the dough is uniform.
- Pour the batter into the prepared pan and smooth the surface.
- Place the cake in the preheated oven and bake for 30-35 minutes or until golden and a toothpick comes out clean.
- Remove the cake from the oven and let it cool in the pan for a few minutes before turning it out onto a wire rack to cool completely.
- While the cake is cooling, prepare the frosting by heating the apricot jam until it becomes liquid.
- Brush the top of the cake with the melted jam and sprinkle with grated coconut.
Notes
This cake is perfect for any gathering, whether it’s a cozy family dinner, a birthday celebration, or a festive holiday get-together.
Nutrition
Calories: 220kcal | Carbohydrates: 33g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 10g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 6mg
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