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Blueberry Limoncello Yogurt Ciambellone

Blueberry Limoncello Yogurt Ciambellone

Blueberry Limoncello Yogurt Ciambellone - a classic Italian cake perfect for the weekend!
Course Dessert
Cuisine Italian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Author Manuela Zangara

Ingredients

  • 125 ml – ½ cup plain yogurt
  • 250 gms – 2 cups plain flour
  • 125 gms – ¾ cup potato flour
  • 80 ml – 1/3 cup Limoncello plus more to brush the top
  • 1 sachet yeast for sweets or 3 tsp baking powder
  • 250 gms 1 ¼ cups granulated sugar
  • 60 ml – ¼ cup vegetable oil
  • 3 eggs
  • 1 tsp lemon essence
  • 125 gms – 4.5 oz. blueberries

Instructions

  1. Grease and flour a 1 lt – 4 cup Ciambella tin and keep it aside.
  2. Beat together the eggs and sugar until very pale and fluffy. This will take about 10 minutes in an electric mixer fitted with the whisk attachment.
  3. Add the yogurt and mix well.
  4. Add the vegetable oil little by little and keep whisking.
  5. Sift together the plain flour, potato flour and baking powder and gently fold this mixture into the batter.
  6. Add the lemon essence and the blueberries.
  7. Pour the batter into the prepared tin.
  8. Bake in a pre-heated oven at 165°C – 330°F for 40 minutes or until a skewer inserted in the cake will come out clean.
  9. Let it cool down, then unmould it and brush with some Limoncello.
  10. When dry, dust with icing sugar and serve.