Italian Breakfast cake (ciambella della Nonna)
Elegance must be the right combination of distinction, naturalness, care and simplicity. Outside this, believe me, there is no elegance. Only pretension.
We always look for something new, unexpected, never seen before; looking for something stunning, something that will leave its mark, the everybody will remember. We’re looking for it, we’re looking for what I call simplicity.
There’s nothing more astounding, memorable and unforgettable then simplicity. It can be disarming sometimes, but always exceptional. And it never minds if it is all about fashion, art, cooking or music: those notes, laces, flavors or brush stokes will have a timeless, unmatchable charm, a unique simplicity.
I love finding out new flavors and consistencies, but sometimes I miss those essential and familiar recipes, those cakes that “taste like cake and anything else” (that is what my Granddad says). And so there it is: a simple and genuine Ciambella, perfect to be dunked in a hot cup of milk at breakfast.
- 4 eggs (at room temperature)
- 200 grams all-purpose flour
- 40 grams potato starch
- 220 grams caster sugar
- 40 grams honey
- 125 grams plain yoghurt (at room temperature)
- 70 grams vegetable oil (I personally used a light olive oil, but you can certainly use canola oil or sunflower oil)
- 1 tsp baking powder
- 1 tsp baking soda
- pinch of salt
- 1 tbsp vanilla bean paste or the zest from 1 lemon
- icing sugar for dusting
- extra butter and flour for the pan
note: the potato starch gives more fluffiness and a better texture to the cake. You can actually substitute the potato starch with the same amount of flour though.
- first thing first, preheat oven at 350°F/180°C. Then butter and flour a bundt cake tin. Set that aside.
- for the cake batter: separate eggs, placing the egg whites in a large mixing bowl and the yolks in another. Combine egg yolks, honey, 2/3 of the total amount of sugar and vanilla bean paste (or lemon zest). Whisk until it becomes pale, light and fluffy, about 5 minutes. At this point, constantly stirring, add oil and yoghurt.
- in a small bowl, combine dry ingredients: flour, potato starch, baking soda, baking powder and salt. Stir well, then sift it over the egg yolks mixture and whisk until you get a smooth and quite thick batter. But make sure not to over stir. Set that aside for a second.
- then whip egg whites and, as soon as they get foamy, start adding the remaining sugar. Whip until soft peaks form. Once that done, fold 1/3 of the egg whites into the flour and egg yolks mixture and stir until combined. Then add the remaining egg whites, in 2 times, making sure to gently stir. Transfer batter into the bundt cake tin and bake in a preheated oven for about 35-40 minutes (check for doneness: simply insert a toothpick into the center of the cake, it should come out clean, with no streaks of batter. But a few small crumbs are ok!)
- Once baked, let the cake cool 15 minutes in the pan, before inverting it over onto a cooling rack to cool down completely. When cooled, generously dust with icing sugar.
What is your simplicity all about?
This was my version of an amazing Breakfast cake, of my simplicity, I’m waiting for yours.
XOXO Cooker Girl.