Convent cake

So soft, moist and flavourful. And it’s butterless, so I can have 2 pieces, right?  😉
convent cake final

According to the site where I first saw this cake, Aisha Kandisha, (I have translated it and converted the measurements), it gets its name from the nuns who developed the recipe, Sister Liliana and Sister Beatriz of the convent of the Hermanas Concepcionistas Franciscanas de Segovia in Spain. They are some lucky nuns if they get to eat this on a regular basis!


4 large eggs
400g (2 cups) granulated (white) sugar
240ml (1 cup) milk
240ml (1 cup) sunflower oil
finely grated zest of 1 lemon (or a pinch of anise)
15g (1 sachet; 1/2 oz; scant 1 1/2 tbsp) baking powder
375g (3 cups, scooped and scraped) all-purpose (plain) flour

powdered sugar for dusting


Preheat oven to 170°C (340°F), bottom heat only, and grease a large cake pan. I used a square 23cm x 23cm (9” x 9”) pan, but you could use a 26cm (10”) diameter round pan or a large bundt pan instead.

Beat the eggs and sugar together with a hand mixer or stand mixer fitted with a whisk attachment, until very light and fluffy.

With the mixer still running, add the rest of the ingredients one at a time in the order they are listed, finishing with the flour, mixing everything to combine well.

Pour the batter into the prepared pan and bake in centre of oven for 65 minutes, until golden and a toothpick inserted in the centre comes out clean.

Remove to a wire rack to cool completely. Dust with powdered sugar before serving.

This entry was posted in cake, snack, spanish, sweet. Bookmark the permalink.

2 Responses to Convent cake

  1. frankieandgiuseppe says:

    Love recipes with a story! And it’s almost certainly healthy with no butter…

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