Ciambella (Italian breakfast cake)

Total time: 55m
Preparation Time: 15m

For 12 piece

Nutritional Information

Contains 271 Kcal, 5g Protein, 32g Carbohydrates, 13g Fat


  • Cake mixture
  • 1.25 dl sunflower oil
  • 250 g plain yoghurt
  • 1 pinch salt
  • 200 g sugar
  • 1 organic lemon, use grated zest only
  • 4 eggs
  • 250 g white flour
  • 1 tsp baking powder
  • To bake
  • icing sugar to dust
  • Utensils
  • One ring-shaped cake mould (holding approx. 2 l), greased and floured.

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  • Cake mixture

    Beat the oil, yoghurt, sugar, salt, eggs and lemon zest in a bowl until the mixture becomes lighter in colour. Combine the flour and baking powder, stir into the egg mixture. Transfer the cake mixture to the prepared, greased tin.
  • To bake

    Approx. 40 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool on a rack. Dust with icing sugar.
  • Note:

    The yoghurt may curdle when the oil, yoghurt, sugar and eggs are mixed together. However, this will not affect the quality or flavour of the baked cake.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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