Ciambellone della Nonna (Nonna’s Marble cake with Oil and Yogurt)

Welcome to Everybody Loves Italian. We may earn money or products from the companies mentioned in this post.

Ciambellone della Nonna (Nonna’s Marble cake with Oil and Yogurt)

Those of you who have travelled to Italy know how much we favour a sweet breakfast. Cafes are crowded with Italians standing by the counter dipping a pastry into their morning coffee before they set off to work.

INGREDIENTS:

  • 3 eggs

  • 200 gr (1 cup) of caster sugar

  • 250 gr (2 and 1/3 cups) of self-raising flour

  • 2 tablespoons of corn starch

  • 60 ml (1/4 cup) of grape seed oil (or lightly scented olive oil)

  • 125 gr (1/2 cup) of Greek yogurt

  • 1 teaspoon of vanilla extract

  • 8 tablespoons of bitter cocoa

  • good splash of Galliano*

     

How To

1. Whisk eggs and sugar until pale and creamy.

2. Add the oil , Greek youghurt and the vanilla

3. Gently fold in the flour and the corn starch, well sifted. Mix until the batter is combined.

4. Pour 2/3 of the mix into a ring-cake tin (I used a silicon one so I didn’t have to grease it.).

5. Add 3 tablespoons of bitter cocoa and a good splash of Galliano* to the remaining cake batter and mix until smooth.

6. Dollop the cocoa mix on top of the vanilla mix and , using a fork or a chopstick, swirl the two batters together.

7. Bake in a preheated 170 C (340 F) oven for about 35/45 minutes, or until a skewer comes out clean. Let the cake cool in its tin for about one hour before serving.

Make yourself a good coffee, and get stuck in….

* Galliano is an Italian vanilla-scented liquor. You can omit or substitute with rum.

Silvia’s Cucina is on FacebookTwitter, Pinterest and Instagram