Homemade cookies are the perfect companion for afternoon coffee or tea, breakfast or a snack for the kids. This is why today we will remember some cake recipes, an easy recipe to make but very tasty as everyone will want to repeat.

We start with a banana cake that this will help you enjoy the bananas which are already very ripe and tasty, and I promise you that you will enjoy that the next time you allow the bananas to ripen for this purpose.

Banana cake

here is one harvest recipe And that you should always be on hand because your bananas have certainly been poached more than once and you had to throw them away. Now you know, when bananas are overcooked, bake them in a cake

Ingredients

• 4 ripe bananas
• 3 eggs
• 3 egg whites
• 250 grams of sugar
• 300gr of flour
• 1 sachet of baking powder
• 1 dash of oil

Start by peeling the bananas and garnish them with a fork, if you prefer you can put them in a blender until you get a puree. Then beat the eggs and the whites with the sugar with electric sticks until they double in size. Now add the banana oil and mash and continue beating. Finally add the flour and baking powder and mix well until there are no more lumps. Preheat the oven to 180º and Pour the mixture into a mold with baking paper and put in the oven for 45 minutes. Let cool before unmolding.

Carrot cake

Cake is another cake that everyone always appreciates besides being very healthy. Carrot cake. This cake is the best way for your kids to eat carrots without realizing it.

Ingredients

• 250 gr of peeled carrots
• 30 g of shelled walnuts
• 2 eggs
• 250 grams of sugar
• 70 gr of wheat flour
• 1 sachet of baking powder
• 1 coating of vanilla sugar
• 2 tablespoons of sunflower oil
• 1 pinch of salt

Place carrots and walnuts in the bowl of the blender. If you don’t like nuts, you can substitute them with other dried fruits like hazelnuts or almonds. Then beat the eggs with the sugar and add the flour and baking powder. Mix everything well and add the vanilla sugar, a pinch of salt and sunflower oil. Preheat the oven to 180º and Pour the mixture into a pan lined with parchment paper for 40 minutes.

The following recipe is also useful because it is cake without flour because it is replaced by crushed cookies. I think it’s something that happens to everyone, we buy Maria type cookies and eat the first packet then we forget them. To prevent this from happening again, you can turn the cookies into a rich sponge cake.

Cookie cake

Ingredients

• 2oo gr of Maria cookies
• 70 gr of cocoa powder
• 130g sugar
• 1 sachet of baking powder
• 4 eggs
• 200g of milk
• 100 gr of sunflower oil

Reduce the cookies to a powder and place them in a deep bowl and add the cocoa, sugar and yeast. In another bowl, beat the eggs and add the oil and milk. Combine all the ingredients and mix well to incorporate. Preheat the oven to 180º and pour the mixture into a mold with baking paper. Bake 40 minutes and let cool before selling.

Finally, we will develop sponge cake suitable for celiacs Because it does not contain wheat flour, which this time is replaced by almonds. This cottage cheese and almond cake will make you taste delicious cheeses and lemon.

Cottage Cheese Almond Cake

Ingredients

• 125 g of butter at room temperature
• 250 grams of sugar
• 250 gr of ground almonds
• Zest two lemons
• 4 eggs
• 300 gr of cottage cheese
• Sliced ​​almonds
• Icing sugar for decoration
• 1 coating of vanilla sugar

Put the melted butter and 150 g of sugar, vanilla sugar and lemon zest in the bowl of the mixer and beat until smooth. Separate the whites from the yolks and add the ground almonds and crumbled cottage cheese to the yolks and mix well. In another bowl, beat the whites with the remaining sugar. Add the previous dough to the meringue little by little, preferably with a tablespoon. Mix everything well and put in the oven in a mold with baking paper and cover the cake with rolled almonds. Bake for 50 or 60 minutes in an oven preheated to 180º, Let it cool before unmolding it.

Tips for a good homemade sponge cake

• Make sure the eggs are always at room temperature
• Do not open the oven during cooking
• the butter must melt
• If you want your cake to be more tender and juicy, put it in a bag before it cools completely.
• Always try to preheat the oven