Lemon and Yoghurt Ciambella

This is one of those very simple cakes of which there are variations of found all over Italy, most often on breakfast tables alongside a strongly brewed moka pot of coffee.

Watch me making it here

SERVES

10-12

INGREDIENTS

220g plain flour
140g ground almonds
180g caster sugar
2 tsp baking powder
6 medium eggs
240g whole milk natural yoghurt
150ml olive oil 
1 tsp vanilla extract
3 large lemons
Butter, for greasing 

Pre-heat your oven to 170oC (fan).

In a mixing bowl, whisk together the flour, ground almonds, sugar, baking powder and a pinch of salt until combined. 

In a separate large bowl, whisk the eggs then add the yoghurt, oil and vanilla and whisk again until combined. Add the dry ingredients into the wet ingredients, folding together using a spatula until no lumps remain. Zest the 3 lemons in and add the juice of one half of a lemon then stir to combine. 

Grease a 24cm ring cake tin generously with butter (or more oil) then pour the mixture into the tin and rap it against the work surface a few times to help any trapped air bubbles rise to the top. Put the cake on the middle rack of the oven and bake for 35 -40 minutes, until risen, golden and a toothpick comes out clean. 

Remove from the oven and leave to cool in the tin for 10 minutes. Remove from the tin and transfer to a wire rack to cool completely.

I like to serve this with more yoghurt and a dollop of jam.