Italian cuisine · Breakfast & Eggs

Ciambellone

Italian lemon breakfast ring cake – airy and mixed in minutes.

Ingredients · for 10 servings

• 300 g flour
• 250 g sugar
• 4 eggs
• 150 ml olive oil
• 150 ml milk
• 1 sachet of baking powder
• 2 lemons (zest and juice)
• 1 pinch of salt
• Icing sugar

Instructions

1. Beat the eggs with sugar and salt for 5 minutes until very frothy.
2. Slowly pour in olive oil and milk while continuing to beat.
3. Mix flour with baking powder and fold in with the lemon zest and juice; do not overmix.
4. Pour the batter into a greased ring tin.
5. Bake at 180 °C for 40 minutes and test with a skewer.
6. Let it rest in the tin for 10 minutes, turn out and dust with icing sugar.