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You are here: Home / Recipes / Baking / Yogurt and Nutella Ciambellone

Yogurt and Nutella Ciambellone

October 5, 2015 By Manu 2 Comments

Yogurt and Nutella Ciambellone

Today I want to share with you a classic Italian recipe: Yogurt and Nutella Ciambellone. Ciambellone literally means “big doughnut” and you can easily see why… It is a classic Italian cake and we usually eat it for breakfast.  It is soft and moist and it is relatively healthier than other cakes as it does not contain butter. You can make it plain, but I like to fill it with Nutella and make it extra delicious.  The trick to get your Nutella right in the middle and keep the batter “clean” is to… freeze the Nutella before adding it to the batter!!  I know it sounds crazy, but it actually works!  My kids love to dip this ciambellone in their milk, while I prefer it “dry”. Either way, it is a winner recipe and a very easy one to make.  If you are not an experienced baker or if baking intimidates you, give this cake a try and you will be pleasantly surprised!  Enjoy!

Yogurt and Nutella Ciambellone

Yogurt and Nutella Ciambellone
5 from 1 vote
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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.

Yogurt and Nutella Ciambellone

Yogurt and Nutella Ciambellone

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Related Posts:

  • Blueberry Limoncello Yogurt Ciambellone
  • Nutella Crostata
  • Dairy-free Raspberry Jam Crostata #BakingBloggers
  • Eggless Chocolate Cake
  • Baked Nutella Iris

Filed Under: Baking, Breakfast, Cakes, Desserts, Italian, Tea Time Tagged With: baking, breakfast, cake, ciambella, ciambellone, dessert, doughnuts, Italian, nutella, sweets, tea time, yogurt

« Milan Guide – Italy
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Comments

  1. Debbie says

    October 11, 2015 at 3:42 am

    This was yummy!

    Reply

Trackbacks

  1. Nutella Recipe Round-up 2020 #WorldNutellaDay says:
    February 3, 2020 at 10:44 pm

    […] Yogurt and Nutella Ciambellone […]

    Reply

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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