Ciambellone | Italian breakfast cake
Prepare this delicious Ciambellone at home in just a few steps and enjoy it in the morning with a foamy cappuccino. The recipe is very simple and in a few minutes you will be enjoying an aromatic italian cake that tastes exactly like
(300 gr) all purpose flour
(200 gr) white sugar
(180 gr) plain yogurt
(80 gr) canola oil
Grease and flour a ring-shaped pan (read notes). Heat the oven at 180 °C (350F).
Put the eggs into a mixer bowl, add the salt and beat for 1 minute on medium speed.
Add the sugar and beat on high speed for 5 minutes.
Add the lemon zest and vanilla extract, continue beating on high speed until you get a fluffy, light yellow mixture (see video).
Add the oil and the yogurt, mix for a few seconds at medium speed so that the ingredients are integrated.
Place a strainer over the bowl, add the flour, baking powder and baking soda, sift well.
Mix for a few seconds, it does not matter that there are a couple of lumps left as far as you don’t overmix.
Pour the mixture into the pan and gently tap it to even out.
Bake for 35-40 minutes or until a toothpick comes out clean.
Remove the ciambellone from the oven and place it on a cooling rack; let it sit for 10 minutes and then carefully remove it from the pan and place it on the rack to let it cool completely.
All ingredients must be at room temperature.
Do not open the oven door to check the cake until at least 30 minutes have passed from when you put it inside.
If you see that 40 minutes have passed and the cake is not completely baked, cover it with foil to prevent the surface from browning too much and keep baking for another 15-20 minutes.
For the original
shape you will need a ring-shaped pan. If you don’t have it you can use a plum-cake pan or a 23cm round pan.
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Maricruz Avalos F.