I have three longtime friends and one of the most “ancient” friendships is with Alessia.
Her family lived in my building and so we did almost everything together from an early age. We did the same sports (even if she loved dance and I loved swimming), went to the same schools, and spent almost every afternoon playing together. Alessia is more than a friend because I love her as a sister.
She is one of the most determined people I know. From an early age she wanted to work in the world of cars and she succeeded in working as a sports journalist for many years.
She has never loved cooking and isn’t a great eater, but that’s why she’s always had an enviable body.
This recipe that she gave to me is very smart and very crafty, as it allows you to have breakfast with a super homemade cake in no time. You just dirty up the food processor and making everything with a super-fast preparation.

Alessia's food processor cake

  • Preparation time: 60 minutes
  • Ingredients for a 10 ¼ inch cake pan
  • Difficulty: Easy recipe

  • Ingredients
  • 4 eggs
  • 250 g or 1 cup of sugar
  • 300 g or 2 cups of flour
  • 150 ml or ½ cup of water
  • 150 ml or ½ cup of seed oil
  • 1 sachet of baking powder
  • 1 pinch of salt
  • Aromatics (1 tablespoon of Maraschino liqueur or Amaretto)
  1. Instructions
  2. Put all the ingredients in the food processor.
  3. Pour the dough into a 26 cm or 10 ¼ inch buttered and floured cake pan; cook at 350 F or 175 C for about forty-fifty minutes.
  4. Serve with powdered sugar.

Tips to ensure the success of the dish:

  • The eggs should be at room temperature
  • I always prefer to sift the flour and baking powder before putting it in the food processor.
  •  The timing of the oven cooking is indicative because each oven cooks differently.

 Alessia and myself in Terminillo