Ciambella - Italian Breakfast Cake
Ingredients
- 180 Ml Milk
- 1 ½ Tsp Baking Powder
- 150 G Golden Caster Sugar
- 1 Lemon (zest Only)
- 3 Eggs
- ½ Tsp Vanilla Paste Or Extract
- Approx. 1 Tbsp Pearl / Nibbed Sugar (optional)
- A Little Icing Sugar For Dusting (optional)
- 125 G Unsalted Butter
- 300 G (+ extra for dusting tin) Plain Flour
Accompaniment
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Description
Plain but very tasty cake. I love to dip it in hot chocolate! Perfect with coffee too, either for breakfast or at any time. Also good as a pudding with berries or fruit compote.
Method
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1
Preheat the oven to 180 degrees C.
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2
Melt the butter in one pan and warm the milk in another. Or do this in separate bowls in a microwave if you have one.
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3
Brush a little of the melted butter all over the insides of an 18 cm loose bottomed ring tin.
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4
Dust with a little flour and tip out any excess.
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5
Sift the flour and baking powder together.
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6
Put the sugar in a mixing bowl.
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7
Separate the eggs.
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8
Add the yolks to the sugar and beat for about a minute.
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9
Finely grate the lemon zest and add to the mixture, along with the vanilla and beat again.
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10
Add 2 tablespoons of the sifted flour and baking powder, then beat well.
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11
Follow with 2 more tablespoons and beat again.
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12
While beating, slowly pour in the melted butter.
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13
Scrape down the sides of the bowl, add 2 more tbsp of flour and beat again.
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14
Add half of the warm milk, beat well, then add half of the remaining flour and beat.
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15
Repeat with the remaining milk and flour.
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16
Whisk the egg whites to stiff peaks.
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17
Add 1/4 to the bowl and stir together.
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18
Carefully fold in the remaining egg whites.
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19
Spoon into the prepared tin.
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20
Scatter over the pearl / nibbed sugar if using.
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21
Bake for 30-35 minutes.
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22
Leave to cool then turn out of the tin, running a palette knife between the cake and the base and sides to help loosen if needed.
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23
If not using pearl / nibbed sugar, dust with a little icing sugar once cooled.
Chef's Tips
Keeps well in an airtight tin.
Traditionally made in a ring shaped tin (hence the name 'ciambella'), but you could use a standard 17-20 cm round or square loose-bottomed tin and adjust the cooking time if needed.
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Italian
LoveBaking, i'm seeing the ingredients fine :)
It seems a technical error has caused the quantity of baking powder and vanilla to be missing from the ingredients list. Due to a technical update, I cannot update the recipe at the moment, so please note that it is 1 heaped tsp of baking powder and 1/2 tsp of vanilla (1 tsp if you like a stronger vanilla flavour).