ITALIAN BREAKFAST BUNDT CAKE – CIAMBELLA ALLO YOGURT

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A soft, light, and sweet Italian Breakfast Bundt Cake made with yogurt and lemon zest. This cake is the perfect way to start your day Italian-style with a slice of sweet Ciambella cake and a cappuccino!

On the off chance that you’ve invested any energy in Italy you’ll have seen that the conventional method to begin the day is with something sweet and scrumptious be it a cut of Crostata, custard-filled doughnuts, flaky and rich croissants or this delicate and delightful Ciambella cake.

I need to concede, I partake in a sweet treat for breakfast from time to time yet it’s anything but something ordinary for me, it’s typically saved for sluggish ends of the week or when I can have a lethargic beginning to the day.

That being said I’ll cheerfully eat up a cut of this yogurt cake with some tea or espresso for the duration of the day as a bite, it’s really delicate, light thus scrumptious!

Ciambella is a kind of Italian bundt cake made with a ring or bundt form, they’re genuinely modest yet in the event that you don’t have one you could utilize a standard cake container you may very well have to heat it for an additional a 5-10 minutes.

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A soft, light, and sweet Italian Breakfast Bundt Cake made with yogurt and lemon zest. This cake is the perfect way to start your day Italian-style with a slice of sweet Ciambella cake and a cappuccino!

Course Dessert
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 servings
Calories 298kcal

Ingredients

  • 2 cups self raising flour (250g)
  • 1 cup caster sugar (200g)
  • 3 large eggs
  • 1 cup plain natural yogurt full fat (250g)
  • ½ cup sunflower oil (130ml)
  • ½ teaspoon baking powder
  • zest of one large lemon
  • confectioners’ sugar (icing sugar) for dusting

Instructions

  1. Preheat the oven to 350°F / 180°C.
  2. Combine the eggs and sugar and whisk together using a stand or electric mixer until pale and thick (about 1-2 minutes).
  3. Add the yogurt and sunflower oil and whisk for a couple of seconds to combine. Sift the flour and baking powder into the batter and add the lemon zest. Fold until fully incorporated.
  4. Grease the ciambella mould and dust with flour, remove any excess flour. Add the batter to a 10″ cake mould and bake for 25-30 minutes until a toothpick inserted comes out clean.
  5. Allow to cool then remove from the mould, dust with confectioners’ sugar and serve.
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Notes

  1. Yogurt – Make sure to use natural plain yogurt that’s not too thick in texture.
  2. Lemon zest – You can replace the lemon zest with orange if you prefer.
  3. Extra flavour – For a more intense lemon flavour you can add 1-2 tablespoon of juice into the batter.
  4. Cake batter – Make sure to sift the flour first to avoid a lumpy batter.
  5. Cake pan – I used a 10-inch ring cake or ciambella cake mould.
  6. Storage – The Ciambella cake will last up to 5-7 days stored in a sealed container or can be frozen wrapped tightly in plastic wrap (cling film) and aluminium foil.

Nutrition

Calories: 298kcal | Carbohydrates: 39g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 52mg | Sodium: 55mg | Potassium: 81mg | Fiber: 1g | Sugar: 21g | Vitamin A: 96IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg

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