This is actually my second attempt at a Ciambella, this one is my favourite. I love this cake with coffee, it has a delicious flavour and texture. A crust forms on the cake that is absolutely delicious. I served this to my parents and my dad loved it so much as it brought back childhood memories for him, I love how food does that.
I haven't tried this but in the cookbook it gives this variation, which I think would be delicious. For an instant lemon drizzle cake, boil the juice of a lemon with 3 tablespoons of caster sugar in a small saucepan for 5 minutes. Pour this over the cake as it comes out of the oven.
The recipe needs you to weigh the whole eggs in their shells, then the other ingredients, butter, flour and sugar need to be the same weight, that is why I have written approximately. For example, my eggs weighed 284g, so I used 284g of butter, 284g flour and 284g caster sugar. The cake is that simple.
This is a simple cake that is perfect for breakfast, afternoon tea or dessert. It's so easy to make, you really have no excuse not to try it.
5 medium eggs (Approx 250g) weigh the eggs in their shells and use the same weight of the following ingredients:
approx 250g Unsalted butter
approx 250g Self raising flour
approx 250g Caster sugar
½ teaspoon baking powder
2 tablespoons milk
Zest of 1 lemon
Preheat the oven to 180C/160C fan forced.
Grease a 20cm bundt cake tin generously with butter.
Mix all the ingredients in large bowl or electric mixer, until light and fluffy. The butter must be at room temperature to achieve a smooth consistency.
Scrape the mixture into the prepared tin and bake in the oven for 40 minutes, until golden brown. Do not open oven door as cake will sink! To check if the cake is cooked, insert a cake tester or sharp knife into the centre and when it comes out clean, it is ready.
Turn out on a wire rack to cool.
Pin it: www.pinterest.com.au/pin/399413060705490865