Yogurt and Nutella Ciambellone - a classic Italian cake perfect for your weekend breakfast!
Servings1x1 lt. - 4 cup Ciambellone
150ml– 2/3 cup Greek yogurt
300gms– 2 ½ cups self raising flour
300gms– 1 ½ cup sugar
150ml– 2/3 cup milk
150ml– 2/3 cup vegetable oilI used sunflower oil
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.
Grease and flour a 1 lt – 4 cup Ciambella tin and keep it aside.
Put all the ingredients apart from Nutella in the bowl of an electric mixer and beat until smooth.
Pour 2/3 of the batter into the prepared tin. Add the frozen Nutella and cover with the remaining batter.
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.
Let it cool down, then unmould it and dust with icing sugar.