Recipes

Breakfast Yoghurt Cake

24th February 2013

Sometimes all you need is a slice of simple, delicate, warm yogurt cake!

Ciambellone: Italian sponge cake with yoghurt

Today I was craving a slice of cake and I just had to bake this! ;)

It reminds of home, of being a kid and baking with my mum, of having an afternoon snack (merenda) with a slice of homemade ciambellone.

It is perfect for breakfast, dipped in your morning caffelatte! It is also incredibly easy to make!

Ingredients

  • 300g plain flour
  • 1 tbsp potato starch
  • 250g Greek or natural yoghurt
  • 200g caster sugar
  • 2 eggs
  • 2 tsp baking powder
  • 1 tbsp vanilla extract
  • 1/2 cup sunflower oil
  • zest of 1 lemon
  • pinch of salt
  • icing sugar to decorate
Ciambellone: Italian sponge cake with yoghurt

Preparation

Pre-heat the oven to 180 C°.

Beat the eggs with the sugar, then slowly add the sunflower oil. Add the yogurt, potato starch, lemon zest and a pinch of salt. Mix all ingredients with an electric whisk.

Gradually add the flour, vanilla extract and baking powder. Pour the mix into a greased cake tin. Bake for 35/40 minutes. Do not open the oven for at least 30 minutes.

Remove the cake from the oven and let it cool down on a wire rack for about 10 minutes. Dust the top with icing sugar.

Enjoy dipping a slice of cake in warm caffelatte or milk!

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