Blueberry Limoncello Yogurt Ciambellone
Blueberry Limoncello Yogurt Ciambellone - a classic Italian cake perfect for the weekend!
– ½ cup plain yogurt
– 2 cups plain flour
– ¾ cup potato flour
– 1/3 cup Limoncello
plus more to brush the top
sachet yeast for sweets or 3 tsp baking powder
1 ¼ cups granulated sugar
– ¼ cup vegetable oil
– 4.5 oz. blueberries
Grease and flour a 1 lt – 4 cup Ciambella tin and keep it aside.
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.
Add the yogurt and mix well.
Add the vegetable oil little by little and keep whisking.
Sift together the plain flour, potato flour and baking powder and gently fold this mixture into the batter.
Add the lemon essence and the blueberries.
Pour the batter into the prepared tin.
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.
Let it cool down, then unmould it and brush with some Limoncello.
When dry, dust with icing sugar and serve.