Here’s a simple recipe for a small cake without milk, baking soda, or baking powder. The key to rising will come from whipped eggs, which give the cake a light texture.
Ingredients:
2 large eggs
½ cup sugar
½ teaspoon vanilla extract (optional)
⅓ cup all-purpose flour
Pinch of salt
1 tablespoon oil (vegetable or melted coconut oil)
2/3 c mashed peaches or other fruit
Instructions:
Preheat the oven to 350°F (175°C). Grease and lightly flour a small 6-inch cake pan or line it with parchment paper.
Beat the eggs: In a bowl, whisk the eggs and sugar together using a hand mixer or whisk until they become pale, fluffy, and doubled in volume (about 4-5 minutes).
Add the oil, water, and vanilla: Gradually mix in the oil, water, peaches and vanilla extract if using. Be careful not to deflate the eggs too much.
Sift the dry ingredients: In a separate bowl, sift together the flour and a pinch of salt.
Fold the flour mixture: Gently fold the dry ingredients into the egg mixture in batches using a spatula. Be careful not to overmix as you want to keep as much air in the batter as possible.
Bake: Pour the batter into the prepared cake pan. Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
You can top the cake with fruit, powdered sugar, or a simple glaze to add extra flavor.