Ciambella is a wonderfully moist Italian cake that’s traditionally eaten for breakfast. Incredibly simple and easy to make, it is light and fluffy. It is perfect with a cappuccino in the morning!
Ciambella (Italian pronunciation: [tʃamˈbɛlla]; plural, ciambelle) is an Italian ring-shaped cake with regional varieties in ingredients and preparation. As an example, a basic version of the cake could be prepared using flour, baking powder, salt, eggs, milk (or cream), sugar, oil and vanilla flavouring. Honey is sometimes added as a sweetener. To create the light texture the sugar and eggs are whisked together, and oil and milk are added while whisking continuously until the mixture is frothy. Then sifted baking powder and flour are added to the dry ingredients and the cake is baked in a ring-shaped pan.
Here's an easy recipe for you to try!
LIST OF INGREDIENTS
9 OZ. of Greek yoghurt
6 OZ. of caster sugar
3/4 cup plus 2 Tbsp. all-purpose flour
4 OZ. of corn starch
4 OZ. of corn oil
2 TBSP. of baking powder
4 of large eggs
Preheat the oven to 350 °F. Grease and dust a 10" diameter fluted tube pan with flour; tap out excess.
Whisk the flour, cornstarch and baking powder in a medium bowl.
Add the eggs to a large bowl with the caster sugar and whisk with a handheld or stand mixer until light and frothy. Add the corn oil, a little at a time, a pinch of salt and mix until incorporated. Add the Greek yogurt, whisking to remove any lumps. Finally, add the dry ingredients (flour-cornstarch-baking powder mixture) and stir until smooth.
Pour batter into prepared pan. Bake for 35-40 minutes and a tester inserted into the cake comes out clean.
Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely and sprinkle with powdered sugar.