Tuesday, January 14, 2014

Ciambella with Lemon and Yogurt

Ciambella is a traditional Italian ring-shaped cake.
It's a wonderful cake that I love very much, tall and soft, perfect for breakfast dipped into caffelatte... Of course is lovely as dessert too!

I made a Ciambella with Lemon and Yogurt for my husband's birthday. Because it's not a proper birthday without a cake and it was really delicious!
The whole apartment was filled with a wonderful aroma of lemon mmmmhhh <3

HINT: The ciambella is good as it is, but you can make it even yummier coating the top with Nutella, zabaione cream, jam or glaze.

I'm using an instant baking yeast, very popular in Italy, that can be added directly to the dough. Feel free to substitute it with the yeast commonly used in your Country!

  • 250 gr all-purpose flour
  • 4 eggs
  • 200 gr brown sugar
  • 80 gr unsalted butter (melted)
  • 200 gr yogurt (I used vanilla yogurt)
  • 1 lemon (zest)
  • 1 tablespoon liquid honey
  • a pinch of salt
  • 1 small bag of dried instant baking yeast
  • powdered sugar for decoration

Wash the lemon and scrap the zest.
Whisk the eggs and the sugar together to soft cream. Add honey, salt and yogurt stirring well. Add then sifted flour and melted butter, slowly, always mixing. Finally add yeast and lemon zest, mix.
Grease a pie plate with butter and spread some flour on it.
Pour the mixture in the plate and bake in pre-heated oven at 170º C (338º F) for about 30-40 minutes. Check by inserting a toothpick in the middle, if it comes out clean, then the cake is ready.
Let it cool down and decorate with powdered sugar.


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