A Simple Fat Free Cake often used as a common dessert in Italian Cooking that will surprise your palate. Serve with Strawberries. Or add may add 1/2 cup fruit or chopped nuts (almonds) to batter just before pouring into baking dish.
Pre-heat oven to 350F or 180C. Bake time 15 minutes.
The recipe can be halved to make the Zucotto Cuppula done in a 9″ round pan, or the full recipe if preparing a 9″x11″ pan
Lightly grease cake pan with butter or use a non stick pan.
- 4 Eggs
- 3/4 cup or 150 grams Sugar
- 3/4 cup or 125 grams Flour
- 1/4 tsp salt
- 1 Tbsp Baking Powder
- 1/4 cup vegetable oil (optional to add moisture. If preparing the Zucotto Cuppula this step can be eliminated)
- 3/4 cup (choose one): Pineapple Juice, or Maraschino, or Sweet Marsala (To be poured over baked and cooled cake)
In a mixing bowl break open eggs and discard egg shells. With a whisk, beat egg yolk and whites for 1 minute. Add sugar and combine ingredients. Add: flour, salt, baking powder continue to combine ingredients with a whisk until all ingredients are well combined, about 90 seconds. (If desired moisture is preferred, choose to add one of the following ingredients at 1/2 cup: vegetable oil, apple sauce, yogurt)
Pour cake batter into cake pan and place into oven. Allow to bake for 25 minutes on 350F or 180C
After cake is cooled add moisture to cake by evenly pouring 3/4 cup of Maraschino, Sweet Marsala (semi secco or dolce). Favorite juice may be substituted.
Top off with Strawberry fruit.
1 quart Strawberries
1/2 tsp Lemon Zest
1/2 cup Marsala (optional)
1/4 cup sugar (optional)
Mint Leaves for decoration
Hull strawberry leaves from strawberries and cut into 1/4 or 1/2 slices. Place into a colander and wash thoroughly. Drain well. Place strawberries into a bowl and add lemon zest, Marsala and sugar. Combine all ingredients with a spoon and allow set aside for 20 minutes to allow flavors to combine. Assemble cake slices onto a dish and place strawberries on top. Present dessert with mint leaves on the side of cake.