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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
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.