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Eggless bublanina: Slovak fruit sheet cake
An eggless sheet cake made with flour, powdered sugar, milk, and oil, topped with apricots, raspberries, or other fruit. Serves 10.
Save on PinterestRecipe at a glance
- Prep time
- 10 min
- Cook time
- 25 min
- Total time
- 35 min
- Temperature
- 180 °C (350 °F)
- Servings
- 10 servings
- Difficulty
- Easy
Eggless bublanina, a Slovak fruit sheet cake, is made with semi-coarse wheat flour, powdered sugar, milk, vegetable oil, vanilla sugar, and baking powder, all measured using a cup. Pour the batter into a baking pan, top with soft fruit such as apricots or raspberries, or use canned fruit, and bake at 180 °C (350 °F) for 20–30 minutes.
Ingredients
1 cup = 250 ml (metric cup)
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Instructions
Tip: tap a step to mark it as done.
Mix the batter
Using a 250 ml cup, measure the flour, powdered sugar, milk, and oil. Add the vanilla sugar and baking powder and mix until smooth.
Add the fruit
Pour the batter into a greased and floured baking pan approximately 25 × 35 cm and arrange the fruit on top. If using canned fruit, drain it well first.
Bake
Bake in an oven preheated to 180 °C (350 °F) for 20–30 minutes, until the top is golden and a skewer inserted into the cake comes out dry. Let the bublanina cool, then cut into squares.
Tip: Eggless batter is thicker, so use a spatula to spread it into the corners of the pan. Add raspberries and other juicy fruit just before baking so they do not release their juices into the raw batter.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 299 kcal
- Protein
- 4.0 g
- Carbohydrates
- 44 g
- of which sugars
- 20 g
- Fat
- 12 g
- of which saturates
- 1.6 g
- Fiber
- 1.7 g
- Salt
- 0.3 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Bublanina bez vajec s ovocím na plech
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