Ciambellone (Italian Olive oil cake) with Mascarpone and Yogurt Cream

Ciambellone (Italian Olive oil cake) with Mascarpone and Yogurt Cream

Serves 8 -10
This cake is cooked throughout Italy and often served for breakfast and of course morning tea. I also love to serve it as a dessert, with a mascarpone yogurt cream and strawberries.
This cake is so easy to make, literally only 5 minutes. No kitchen aid is required just a normal whisk and a stainless-steel bowl.  You can choose to use oranges instead of lemons and that is delicious too.

Ingredients

2 x 50g eggs                                                     1 ¼ cups caster sugar
¾ cup extra virgin olive oil                                  ¾ cup milk
zest and juice of 2 lemons                                  1 ¼ cup plain flour
1 heaped tsp baking powder                               ¼ tsp baking soda
dash of salt                                                         icing sugar for dusting

Method

Preheat oven to 170 °and spray a 26 cm cake tin with some real ease
.
In a large bowl, whisk eggs and sugar together with a hand whisk. Add olive oil, milk lemon zest and juice and mix well. Then add in sifted flour, baking powder, baking soda and salt. Stir until just smooth. (it does not need to be mixed a lot) The consistency will be a runny pancake one. Pour into your pan and bake for 35 to 40 minutes, or until cooked, you can check the centre of the cake with a skewer.

Let the cake cool completely, then turn out onto a plate and dust it with icing sugar.

You can serve with this simple mascarpone and yogurt cream and garnish with strawberries.

Mascarpone and Yogurt Cream

½ cup natural yogurt (thick)                                ½ cup mascarpone
2 tbsps. sifted icing sugar.

In a bowl mix all the ingredients together.