I made this cake back in August and finally got around to sharing it, this cake was so fun to make and so delicious.
The most Italian food ice made Is mostly pizza and pasta, so this was so fun to make. It was a hit with everyone, I mean who doesnt love cake for breakfast.
This cake does contain milk and yogurt and flour, so you absolutely can switch out the dairy items for dairy free and the flour for almond flour.
Italian Breakfast Cake
Prep:10minutes mins
Cook:20minutes mins
Total:30minutes mins
Servings:10 servings
Ingredients
- 2 cups self raising flour,
- 1 cup caster sugar, or regular sugar
- 3 large eggs
- 1 cup plain natural yogurt, full fat
- 1/2 cup vegetable oil
- 1/2 tsp baking powder
- zest of one large lemon
- confectioners’ sugar (icing sugar), for dusting
Instructions
- Preheat the oven to 350°F / 180°C.
- Combine the eggs and sugar and whisk together using a stand or electric mixer until pale and thick (about 1-2 minutes).
- 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.
- 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.
- Allow to cool then remove from the mould, dust with confectioners’ sugar and serve.
