Ingredients for Ciambella Della Nonna Italian Breakfast Cake
- 300g all-purpose flour
- Margarine
- 200g granulated sugar
- pinch of salt
- 3 large eggs
- 8g baking powder
- Vanilla
- Liqueur
- Lemon Zest
- 150ml whole milk
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How to Make Ciambella Della Nonna Italian Breakfast Cake
- Preheat your oven to 220°C (428°F).
- Grease and flour a 24cm (9.5 inch) bundt pan or ring mold.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the milk until the batter is smooth.
- Pour the batter into the prepared pan and sprinkle evenly with granulated sugar.
- Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 30 minutes.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
64g
Fat
14g
Carbs
14g
