CIAMBELLA ALLO YOGURT AGLI AGRUMI
ITALIAN BREAKFAST CAKE WITH YOGURT & CITRUS

SERVES 8-10

INGREDIENTS


METHOD

  1. Preheat the oven to 180ÂșC.
  2. Butter and flour a 24 cm ciambella or bundt tin. Set aside.
  3. In a medium bowl, mix the flour and baking powder.
  4. In a large bowl, mix the eggs, oil, sugar, yogurt, vanilla extract, honey, orange & lemon juices and zests, until smooth.
  5. Slowly mix the dry ingredients into the wet ingredients, working out the lumps as best you can. Take care not to mix the batter too much or the cake will become firm.
  6. Pour the batter evenly into the prepared tin and bake until lightly golden and a toothpick comes out clean, approximately 30 minutes.
  7. Let the cake cool in the pan for 15-20 minutes then carefully unmold onto a cooling rack.
  8. Let cool completely and serve dusted with icing sugar.



CHECK OUT OUR BUFFALO YOGURT THAT WAS USED IN THIS RECIPE


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Unit 6, 4-6 Lilian Fowler Place, Marrickville NSW 2204
Phone: 02 8216 1828


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Unit 6, 4-6 Lilian Fowler Place, Marrickville NSW 2204
Phone: 02 8216 1828