Ciambellone
60 min247 kcal each
The ring cake of Italian breakfasts: light, lemony and not too sweet, made with oil instead of butter. Dunk it in milk or coffee.
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Plan this recipeIngredients
for 12 servings- Plain flour300 g
- Sugar200 g
- Eggs3 piece
- Whole milk120 ml
- Sunflower oil100 ml
- Lemon zest1 piece
- Baking powder16 g
- Vanilla extract1 tsp
- Salt1 pinch
Method
Prep 15 min · cook 45 min- Heat the oven to 180 °C and grease and flour a 24 cm ring tin.
- Whisk the eggs and sugar for about 5 minutes, until pale and thick.
- Whisk in the milk, oil, lemon zest and vanilla.
- Fold in the flour sifted with the baking powder and salt, just until smooth.
- Pour into the tin and bake for 40–45 minutes, until a skewer comes out clean.
- Cool in the tin for 10 minutes, then on a rack. It keeps for 4 days, wrapped.
Nutrition
per servingCal
247
Protein
4.48g
Carbs
36g
Fat
9.44g
Of 17g of sugar per serving, 17g is added sugar.
Of 9.4g of fat per serving, 1.4g is saturated.
