5 sweet cakes with assorted flavors

Ingredients

• 200 g Granulated sugar (For the batter)
• 4 pcs Eggs (At room temperature)
• 100 g Unsalted butter (Melted and slightly cooled)
• 200 g All-purpose flour (Sift to avoid lumps)
• 11 g Baking powder (A standard packet)
• 50 g Almond flour (Adds moisture, can be replaced with flour)
• 1 tsp Lemon zest (Fresh, untreated)
• 1 tbsp Poppy seeds (For the lemon cake)
• 30 g Chopped shelled pistachios (For the pistachio cake)
• 2 tbsp Pistachio paste (Adds flavor)
• 30 g White chocolate chips (For the raspberry‑white chocolate cake)
• 30 g Fresh raspberries (Slightly pressed into the batter)
• 30 g Dark chocolate chips (For the chocolate chip cake)
• 30 g Chopped shelled hazelnuts (For the chocolate‑hazelnut cake)
• 2 tbsp Spread (e.g., Nutella) (For the chocolate‑hazelnut cake)
• 100 g Powdered sugar (For the lemon glaze)
• 2 tbsp Lemon juice (For the lemon glaze)
• 50 g Baking dark chocolate (For the dark chocolate glaze)
• 50 g Baking white chocolate (For the white chocolate glaze)
• 2 tbsp Additional spread (For the chocolate‑hazelnut glaze)

Instructions

1. Prepare the cake batter

   In a large bowl, whisk the granulated sugar with the eggs until the mixture whitens and becomes frothy (about 2 minutes). Add the warm melted butter and mix quickly. Sift the flour, baking powder, and almond flour, then gently fold them in with the spatula until you obtain a smooth, airy batter.

   Time: PT10M

2. Prepare the flavorings and fillings

   While the batter rests for 5 minutes, prepare the ingredients for each flavor: lemon zest + poppy seeds, chopped pistachios + pistachio paste, white chocolate chips + raspberries, chopped hazelnuts + spread, dark chocolate chips alone. Divide each mixture into separate small bowls.

   Time: PT10M

3. Divide the batter into the mold

   Pour the batter evenly into the five cavities of the cake mold (about 1/5 of the mold’s volume per cavity). Immediately add the corresponding flavorings into each cavity and lightly fold them in with the back of a spoon to coat them without letting them sink to the bottom.

   Time: PT5M

4. Bake the cakes

   Place the mold in a preheated oven at 180°C for 25‑30 minutes, or until a knife inserted in the center comes out clean. Watch the colour: the cakes should be golden but not overly brown.

   Time: PT30M

   Temperature: 180°C

5. Cool the cakes

   Remove the mold from the oven, let it rest for 5 minutes, then carefully unmold each cake onto a cooling rack. Allow to cool completely before applying the glazes (about 15 minutes).

   Time: PT20M

6. Prepare the glazes

   While the cakes cool, prepare the various glazes: - Lemon glaze: mix powdered sugar with lemon juice until smooth. - Dark chocolate glaze: melt the dark chocolate in a bain‑marie. - White chocolate glaze: melt the white chocolate in a bain‑marie. - Hazelnut glaze: gently warm the spread to make it fluid. - No additional glaze is needed for the pistachio cake.

   Time: PT10M

7. Decorate the cakes

   Apply the appropriate glaze to each cake using a brush or spoon: - Lemon cake: drizzle the lemon glaze. - Pistachio cake: leave as is or sprinkle with chopped pistachios. - Raspberry‑white chocolate cake: draw lines of melted white chocolate. - Chocolate‑hazelnut cake: draw lines of warm spread. - Chocolate chip cake: melt dark chocolate and coat.

   Time: PT10M

8. Serve

   Allow the glazes to set for a few minutes, then arrange the cakes on a serving platter. Enjoy at room temperature or slightly chilled.

   Time: PT5M

Nutrition Facts

Calories

400

Protein

5 g

Carbohydrates

55 g

Fat

18 g

Fiber

2 g