ReceptnaptárCiambellone (lemon and yogurt ring cake)
Ciambellone is the breakfast cake of Italian homes: a simple, moist ring cake that's dunked in coffee or milk. The yogurt and lemon keep it moist and fresh for days, there's nothing complicated about it, and it always works.
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Ingredients
Method
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- Beat the eggs with the sugar until fluffy.
- Add the oil, yogurt and lemon zest and mix well.
- Sift in the flour and baking powder and mix until smooth.
- Pour into a buttered, floured ring tin.
- Bake at 180°C for 40-45 minutes, until a skewer inserted comes out clean.
- Once cooled, serve dusted with icing sugar.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use the eggs and yogurt at room temperature for an even batter.
- Don't overmix once the flour is in: only until the lumps disappear.
- Before baking, tap the tin a few times on the counter to bring up the air bubbles.
Frequently asked questions
How long does it keep?
In an airtight container, 4-5 days.
Can it be frozen?
Yes, sliced, for 3 months.
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