Posted on May 12, 2016 in Blog

I like my Sunday mornings to be easy and my breakfast sweet. Not overly sweet, so I won’t be seen eating Nutella or indulging too much. This Ciambellone makes an ideal breakfast treat for a lazy morning. I particularly enjoyed the mild tartness of the lemon and yogurt in the cake combined with the sweetness from the jam. Perfect!




Here is what you need for one cake:-

150 grams plain yoghurt

150 ml vegetable oil (plus some for greasing)

3 eggs

250 grams caster sugar

1½ teaspoons vanilla extract

zest of 1/2 a lemon

175 grams plain flour

75 grams cornflour

1 teaspoon icing sugar (to serve)

Grease a 23cm ring pan with some oil and dust with flour. Preheat the oven to 180C

Begin by separating the eggs. Whisk the whites to stiff peaks and set aside.

Still using the whisk attachment, whisk the yolks and yogurt until combined, then add the sugar. When the mixture is well combined, gradually pour in the oil in a steady stream.

Add the vanilla extract and lemon zest.

Pour the flour, whisk on low speed until combined then add the cornflour.

Scrape down the sides of the bowl. Fold in one third on the egg whites, to lighten the mixture, then add the remaining whites in two batches.

Pour the mixture in the pan and bake for 35 mins, or until a skewer inserted in the centre comes out clean.

Once baked leave to cool in the tin for 10 mins then turn out onto a wire rack. Once cooled completely dust with icing sugar and serve.


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