Mediterranean 4 Spoon Cake — A Melt-in-Your-Mouth Delight
The Mediterranean 4 Spoon Cake is a timeless, soft, and airy dessert that celebrates simplicity. Born from the tradition of using just “four spoons” of key ingredients, this cake is light, moist, and effortlessly elegant. With its golden crumb and subtle sweetness, it’s perfect for tea time, breakfast, or an after-dinner treat. You can keep it classic with vanilla or turn it into a chocolate version with a spoon of cocoa powder. Drizzle it with glaze or dust it with powdered sugar — it’s delicious either way.
Total Time: 35–40 minutes
Prep Time: 10 minutes
Bake Time: 25–30 minutes
Servings: 6–8
Ingredients
For the Cake:
4 eggs
4 tbsp sugar
4 tbsp oil (olive oil or vegetable oil)
4 tbsp milk
4 tbsp flour
1 tsp baking powder
1 tsp vanilla flavoring or vanilla sugar
A pinch of salt
For the Chocolate Version (optional):
Add 1 tbsp cocoa powder (reduce flour by 1 tbsp to keep texture balanced)
For Glaze or Topping (optional):
Powdered sugar for dusting
OR make a simple glaze:
½ cup powdered sugar
1–2 tbsp milk
A few drops of vanilla or lemon juice
OR a chocolate topping:
½ cup melted chocolate
1 tbsp cream or butter for shine
Instructions
Preheat the oven:
Preheat to 350°F (175°C). Grease and line a small round or loaf pan.
Beat eggs and sugar:
In a bowl, beat eggs and sugar together for 2–3 minutes until light, creamy, and slightly foamy.
Add wet ingredients:
Stir in oil, milk, and vanilla. Mix gently until smooth.
Add dry ingredients:
Sift in flour, baking powder, and salt. For a chocolate version, also add cocoa powder.
Mix just until combined — don’t overmix.
Pour and bake:
Pour the batter into the prepared pan.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool and decorate:
Allow the cake to cool slightly before adding any glaze, chocolate drizzle, or powdered sugar dusting.
Serve:
Slice and enjoy warm or at room temperature with coffee, tea, or fresh fruit.
Tips & Variations
Baking Tips:
Consistency check: The batter should be smooth but not too thin. Add a spoon of milk if it feels heavy.
Softer crumb: Use olive oil for a Mediterranean touch and softer texture.
Extra flavor: Add lemon or orange zest for a fragrant, sunny flavor.
Prevent overbaking: Check at the 25-minute mark to keep it moist and tender.
Flavor Variations:
m honey over the cake before serving for a Mediterranean flair.
Serving Ideas:
Serve with fresh berries, whipped cream, or a spoon of Greek yogurt.
Dust with cinnamon or powdered sugar for a simple finish.
Pair with coffee, mint tea, or Turkish tea for a perfect afternoon treat.
Q&A
Q: Why is it called a “4 Spoon” cake?
Because the recipe uses four tablespoons each of sugar, oil, milk, and flour — keeping it easy to remember and perfectly balanced.
Q: Can I use butter instead of oil?
Yes. Melted butter works fine, though olive oil gives a more tender and moist texture.
Q: Can I make it dairy-free?
Absolutely. Use almond or oat milk instead of dairy milk, and skip any cream toppings.
Q: Can I bake it in a muffin tin?
Yes — bake for 15–18 minutes for small individual cakes.
Q: How do I store it?
Keep it covered at room temperature for up to 3 days or refrigerate for up to a week. Warm slightly before serving.
Nutrition
(Per Serving, approx.)
Calories: 210
Protein: 5 g
Fat: 10 g
Carbohydrates: 25 g
Sugar: 14 g
Fiber: 1 g
Sodium: 110 mg
(Values may vary based on glaze or chocolate topping.)
Conclusion:
The Mediterranean 4 Spoon Cake is the definition of effortless baking — minimal ingredients, maximum comfort. It’s soft, fluffy, and lightly sweet, perfect for any time of day. Whether you enjoy it plain, with chocolate, or drizzled with glaze, it never fails to impress. A true “melt-in-your-mouth” treat that brings simple Mediterranean warmth to your table.