Discover this ingenious Italian pie recipe that requires no oven, no mixer, and no kitchen scale! Perfect for those times when you don’t have access to an oven or when you’re looking for a simpler way to bake. This unique “12-spoon” measuring method makes baking accessible to everyone, resulting in a light, fluffy, and delicious dessert.
Ingredients
For the Pie
- Eggs: 3 large, room temperature
- Sugar: 12 tablespoons (approximately 140g)
- Milk: 12 tablespoons (100-120ml), room temperature
- Vegetable oil: 12 tablespoons (100-120ml), refined
- Flour: 12 tablespoons with a small heap (approximately 240g)
- Baking powder: 1 tablespoon
- Lemon: 1 (zest and juice of half)
- Salt: 1 pinch
For Finishing
- Powdered sugar for dusting
- Additional vegetable oil for greasing
Step-by-Step Instructions
Preparation (10 minutes)
- Prepare your pan:
- Use a 22-24cm diameter frying pan (22cm preferred)
- Cut parchment paper to fit bottom
- Grease pan and parchment thoroughly
- Prepare lemon:
- Grate zest (yellow part only)
- Squeeze juice from half the lemon
Making the Batter (15 minutes)
- Start with eggs:
- Break 3 room temperature eggs into a bowl
- Add pinch of salt
- Add 12 tablespoons sugar (not heaping)
- Whisk 3-5 minutes until light and fluffy
- Add wet ingredients:
- Pour in 12 tablespoons room temperature milk
- Add 12 tablespoons refined vegetable oil
- Mix well after each addition
- Add lemon zest and juice of half lemon
- Whisk to combine
- Add dry ingredients:
- Sift 12 slightly heaped tablespoons flour
- Add baking powder
- Whisk until smooth (batter should be flowing)
Baking Process (30-40 minutes)
- Prepare pan:
- Place parchment on bottom
- Grease thoroughly
- Pour in batter
- Cook on stovetop:
- Use lowest heat setting
- Place pan in center of burner
- Cover with lid
- Wipe condensation from lid occasionally
- Cook 20-30 minutes
- Flip pie:
- Cover with parchment and plate
- Carefully flip
- Return to pan with new parchment
- Cook additional 7-10 minutes
- Test with toothpick for doneness
Nutritional Information (per serving)
- Calories: 285
- Protein: 5g
- Carbohydrates: 35g
- Fat: 15g
- Sugar: 18g
- Fiber: 1g
Timing:
- Prep Time: 25 minutes
- Cook Time: 30-40 minutes
- Total Time: 55-65 minutes
- Servings: 8-10 slices
Pro Cooking Tips and Tricks
- Temperature Control:
- Maintain lowest possible heat
- Center pan on burner
- Check bottom frequently for even browning
- Ingredient Temperature:
- Room temperature eggs for more volume
- Room temperature milk for better mixing
- Consistent tablespoon measurements
- Texture Success:
- Whisk eggs and sugar thoroughly
- Sift dry ingredients
- Don’t overmix after adding flour
Variations and Substitutions
- Flavoring Options:
- Replace lemon with vanilla sugar
- Add orange zest instead of lemon
- Include ground cinnamon
- Add vanilla extract
- Serving Suggestions:
- Dust with powdered sugar
- Split and fill with cream
- Serve with fresh berries
- Add whipped cream
- Pan Options:
- 22cm pan for taller pie
- 24cm pan for thinner pie
- Non-stick or well-seasoned regular pan
Frequently Asked Questions
Why is my pie not cooking in the middle?
Ensure you’re using the lowest heat setting and giving enough time for the center to cook through. The pan should be perfectly centered on the burner.
Can I use cold ingredients?
While possible, room temperature ingredients work best for achieving a fluffy texture. If using cold ingredients, let the batter rest for 10 minutes before cooking.
How do I know when to flip the pie?
Check the edges – they should be set and slightly golden. The top might still look slightly wet but shouldn’t be liquid.
Can I use this recipe in an oven?
Yes! Bake at 180°C (350°F) for approximately 30-35 minutes, but this recipe is specifically optimized for stovetop cooking.
Storage and Make-Ahead Tips
Storage Instructions:
- Room temperature: Up to 24 hours covered
- Refrigerator: 3-4 days in airtight container
- Freezer: Up to 1 month well-wrapped
Make-Ahead Tips:
- Preparation:
- Measure ingredients ahead
- Cut parchment circles
- Have all tools ready
- Storage:
- Keep covered to maintain moisture
- Let cool completely before storing
- Slice before freezing for easy portions
- Reheating Methods:
- Room temperature: Best served fresh
- Microwave: 10-15 seconds if desired warm
- Pan: Brief warming on low heat
This no-oven Italian pie recipe proves that you don’t need fancy equipment or an oven to create a delicious, tender cake. With just a few basic ingredients and careful attention to the cooking process, you can create a wonderful dessert that rivals traditional oven-baked cakes. Perfect for those without an oven, during power outages, or simply when you want to try something new!
