Ciambella (Italian breakfast cake)

Ciambella (Italian breakfast cake)

Total: 55 Min. | Active: 15 Min.
Nutritional value / piece: 271 kcal
, Fat: 13 g
, Carbohydrate: 32 g
, Protein: 5 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Cake mixture

1 ¼dl sunflower oil
250g plain yoghurt
200g sugar
1pinch salt
4 eggs
1 organic lemon, use grated zest only
250g white flour
1tsp baking powder

To bake

icing sugar to dust
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One ring-shaped cake mould (holding approx. 2 l), greased and floured.

How it's done

Cake mixture

Beat the oil, yoghurt, sugar, salt, eggs and lemon zest in a bowl until the mixture becomes lighter in colour. Combine the flour and baking powder, stir into the egg mixture. Transfer the cake mixture to the prepared, greased tin.

To bake

Approx. 40 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool on a rack. Dust with icing sugar.

Good to know
Note: The yoghurt may curdle when the oil, yoghurt, sugar and eggs are mixed together. However, this will not affect the quality or flavour of the baked cake.

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