LYDIA SCHIAVELLO

CIAMBELLONE

Ciambellone, Italian Easter bread, falls somewhere between a cake and bread on the culinary periodic table. It tastes like soft biscotti and that, of course, makes it perfect to serve with coffee or tea. It also requires no special equipment to make. Recipe by Marianna Manzi

INGREDIENTS

  • 300g flour

  • 200g sugar

  • 4 fresh eggs at room temperature

  • 100g peeled almonds

  • 1 tablespoon brown sugar

  • 1 teaspoon vanilla extract or

  • grated zest of 1 orange / lemon

  • 250ml seed oil

  • 125ml low-fat natural yogurt

  • 1 pinch of salt

  • 10g yeast

METHOD

  1. Preheat the oven to 175 °

  2. In a non-stick saucepan, toast the almonds for a few minutes.

  3. When they have cooled down, with the help of a mixer, reduce them to powder together with the spoonful of brown sugar.

  4. Grease and flour a 22/25 cm donut mold.

  5. In a bowl sift the flour with the baking powder and a pinch of salt, add the almond powder, mix and set aside.

  6. In another bowl, whisk the eggs with the sugar and vanilla (or flavor of your choice) with the electric whisk until you get a light and frothy mixture.

  7. Lower the speed of the whisk to the minimum and add the oil and yogurt flush. Incorporate in 2/3 times, with the whisk always to a minimum, the powders.

  8. Mix until a homogeneous mixture is obtained.

  9. Pour the mixture into your mold and bake.

  10. Leave to cool then cover the surface with plenty of icing sugar.

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