Snacks & baking
Vully Cake
A light, soft cake from the Vully, a wine-growing region of Vaud and Fribourg on the shore of Lake Morat. It is traditionally made with seasonal fruit and is enjoyed at the end of a family meal.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Nutrition facts
288 kcal per serving
- Protein
- 5.9 g
- Carbohydrates
- 35.6 g
- of which sugars
- 22.5 g
- Fat
- 12.7 g
- Fiber
- 2.7 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Preheat the oven to 180 °C and butter a 24 cm round tin.
- Whisk the eggs with the sugar until the mixture pales and doubles in volume.
- Add the vanilla, lemon zest and melted butter, then mix gently.
- Sift in the flour, baking powder and a pinch of salt, then pour in the milk and mix without overworking the batter.
- Peel and cut the fruit into thin slices, then arrange them over the base of the tin.
- Pour the batter over the top and smooth the surface.
- Bake for 35 to 40 minutes, until a skewer comes out dry.
- Let it cool slightly before turning out, then dust with icing sugar if you like.
Variations and tips
Plum version. Use plums in season, halved, for a slightly tangier taste.
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Switzerland
Switzerland
Switzerland
Switzerland
Switzerland
Switzerland
Switzerland
Switzerland
Original Ecomely recipe.