Ciambella: Yogurt Cake
Votes: 6
Time: 1 hour 35 minutes
Complexity: easily
Servings: 16
Complexity: easily
Servings: 16
Ciambella is a fluffy and fragrant Italian cake with wonderful notes of vanilla and lemon. The cake batter is made with plain natural yogurt, and the remaining cup is used to measure out the remaining ingredients. So the ingredient quantities listed below are only approximate—use a plastic yogurt cup, as Italian mothers and grandmothers have always done when baking yogurt ciambella. The cake is baked in a large round pan with a hole in the middle, hence its name. ciambella, which translates from Italian as "doughnut." A massive doughnut like this is enough for a tea party with a large family. "When this old-fashioned cake, infused with lemon and vanilla flavors, bakes, I feel like I'm in an Italian kitchen," says Nigella.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 150 g (2/3 cup) plain yogurt
- 150 ml vegetable oil (+ extra to grease the pan)
- 3 eggs
- 250 g (1 and 1/4 cups) fine sugar
- 1.5 tsp vanilla extract
- Zest of half a lemon
- 175 g of premium flour
- 75 g cornstarch
- 1 tsp powdered sugar (for serving)
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Cooking the dish according to the recipe:
- Preheat oven to 180°C (160°C fan/gas mark 4) and grease a round cake tin with a hole in the middle (or a metal springform pan); you can use vegetable oil or baking spray.
- Separate the eggs and place the whites in one bowl and the yolks in another. Whisk the whites until stiff peaks form and set aside while you prepare the other half of the cake.
- Spoon the yogurt from the cup over the egg yolks, and use the empty yogurt cup to measure out the other ingredients: add 2 cups of sugar and whisk with the egg yolks and yogurt until fluffy.
- Now fill the yogurt cup with vegetable oil and, using a mixer, gradually pour it into the egg yolk mixture. Then stir in 2 teaspoons of vanilla extract and the zest of half a lemon.
- While whisking, add 2 cups of flour from the yogurt container, then 1 cup of cornstarch or potato starch. Fold in with a silicone spatula. Next, fold in the beaten egg whites with a large metal spoon.
- Fill the prepared pan with a smooth, soft batter and bake in the oven for 30-35 minutes; when the cake is done, the sides will pull away from the pan and a tester inserted into the cake will come out clean.
- Remove from oven to a wire rack and let sit in the pan for 10 minutes before turning out.
- Once the cake has cooled (though I prefer it warm), transfer it to a serving platter or trivet and dust with powdered sugar. Traditionally, this cake is placed smooth side up, but I prefer to have it facing the way it was baked, so that any cracks and unevenness are visible.
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