Step-by-step preparation
1. Mix the liquid ingredients
Put the eggs, sugar, oil, milk, and vanilla in a blender. Blend for about 30 seconds, until light and fluffy.
2. Add the dry ingredients.
While the mixer is still running at low speed, gradually add the sifted flour. Finally, add the baking powder and a pinch of salt.
3. Obtain a homogeneous mixture
Mix the mixture for about 1 minute, or until there are no lumps. The mixture should be smooth and velvety.
Pour it in and boil it.
Grease a 22-24 cm round baking tin with butter and dust with flour. Pour the batter into the tin and bake in a preheated oven at 180°C for 35-45 minutes. Check with a toothpick: if it comes out clean, the cake is done.
5. Cool down and enjoy
Remove the cake from the oven, let it cool for at least 10 minutes, and then remove it from the tin. You can now decorate it with powdered sugar, icing, or fresh fruit, or simply eat it as is—simple and authentic.
Tips for a perfectly mixed cake
Use sunflower oil for a more neutral flavor, or coconut oil for an exotic touch.
If you want a lighter cake, separate the eggs and beat the egg whites until stiff, folding them into the mixture by hand after mixing in the other ingredients.
Do not open the oven during the first 30 minutes of baking, otherwise you risk the cake collapsing.
If you like rustic desserts, replace half of the flour with whole wheat flour or oat flour.
Delicious variations on the mixed cake
Cake with cocoa mix 
: add 2 tablespoons of sifted bitter cocoa.
With apples or pears 
: Add thin slices of fruit to the batter before baking.
With chocolate chips 
: add 80 g of dark chocolate chips.
Lighter version 
: replace the sugar with erythritol or honey and use plant-based milk.
How do you serve the mixed cake?
For breakfast, with cappuccino or black coffee.
As a snack, perhaps with herbal tea or fresh juice.
In a festive version, filled with custard, jam, or Nutella.
Ideal as a picnic cake, easy to take along and slice.
