Let’s be clear: You don’t have to be a confectioner to make something that tastes like it’s been baked for decades.
9 spoon dessert is exactly what it sounds like. It’s a stress-free and easy cake that only needs 1 tablespoon to measure. There is no scale. There are no complex ratios. Just nine tablespoons of this and nine tablespoons of that. This is a recipe I make on Tuesday nights at 10pm. Because you need comfort food and don’t want to count calories or measure measuring cups.
The charm here is the simplicity. The name comes from the fact that most of the ingredients are about 9 spoons. When you take your first bite of the sweet, milky syrup, you’ll wonder why you ever bothered to create such a complicated recipe.
Mixture: cake and syrup
Two separate lists are required. One for the sponge. One of them is a liquid that turn that sponge into something heavenly.
For the cake:
9 tablespoons of vegetable oil
9 tablespoons of milk
9 tablespoons of granulated sugar
9 tablespoons of flour
* 2 eggs
1 packet of vanilla sugar
1 packet of baking powder
For the syrup:
7 tablespoons of sugar
700g of milk
Yes, that’s it. 7 tablespoons of sugar and plenty of milk. Nothing fancy.
How to do it (Without the Mess)
This process is as simple as it seems. To do this, follow these steps:
First, pour all the cake ingredients into a bowl. oil, milk, sugar, flour, eggs, vanilla extract, baking powder. Add them and mix until well combined. You don’t need a mixer. A whisk or fork will help. You want a smooth batter. There are no lumps.
While you wait for the oven to heat up to 160°C, you are ready to make the syrup. Grab a saucepan. Add 7 tablespoons of sugar and 700 grams of milk. Bring to a boil. Just let it bubble away for a minute. You’re looking for a simple and sweet milk syrup. That’s it.
Pour the batter into the baking dish. It goes in the oven.
Wait and pour
Bake for about 40-45 minutes. Please pay attention. You’re looking for golden-brown crust. If it’s still pale, it needs more time. If it’s dark brown, check every 5 minutes to make sure it’s not burning.
What makes this dessert unique is its temperature.
When you take the cake out of the oven, it should be warm. When you pour the syrup over it, the syrup should be warm too. Not boiling hot. Not cold. Lukewarm.
Pour the warm syrup over the warm cake. Watch it sink in. That sizzle you hear? It’s the sound of the flavor coming into the cake. Let it sit. Let the cake absorb the sweet milk mixture. It takes a few
