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Yogurt and Nutella Ciambellone

Yogurt and Nutella Ciambellone

Yogurt and Nutella Ciambellone - a classic Italian cake perfect for your weekend breakfast!

Course Dessert
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 1 x1 lt. - 4 cup Ciambellone
Author Manuela Zangara

Ingredients

  • 150 ml – 2/3 cup Greek yogurt
  • 300 gms – 2 ½ cups self raising flour
  • 300 gms – 1 ½ cup sugar
  • 150 ml – 2/3 cup milk
  • 150 ml – 2/3 cup vegetable oil I used sunflower oil
  • 3 eggs
  • 1 tsp vanilla extract
  • 8-10 tbsp Nutella
  • Icing sugar

Instructions

  1. Put the 8-10 tablespoons of Nutella on a tray covered with baking paper and freeze until hard. This will help to keep the Nutella separate from the batter while baking and it will result in a neater cake.
  2. Grease and flour a 1 lt – 4 cup Ciambella tin and keep it aside.
  3. Put all the ingredients apart from Nutella in the bowl of an electric mixer and beat until smooth.
  4. Pour 2/3 of the batter into the prepared tin. Add the frozen Nutella and cover with the remaining batter.
  5. Bake in a pre-heated oven at 180°C – 355°F for 40 to 60 minutes or until a skewer inserted in the cake will come out clean.
  6. Let it cool down, then unmould it and dust with icing sugar.