Ciambella romagnola
A simple, soft, and lightly sweetened cake that is perfect for afternoon tea. These are quick to make and endlessly adaptable with your favourite flavours.
Makes: 1 large cake
Time: 30 minutes
Ingredients
75g butter, softened (or 50g oil)
75g sugar
Lemon zest and vanilla (optional)
2 eggs
250g plain flour
1 tsp baking powder
approx. 50ml milk
Sugar for sprinkling on top
Method
Preheat your oven to 170°C. Grease and line a baking tray or prepare a piping bag.
In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the lemon zest and vanilla if using.
Add the eggs one at a time, mixing well after each addition.
Add the flour and baking powder and mix until combined.
Gradually add the milk, mixing until you have a pipable consistency.
Pipe the mixture into small rounds onto the prepared baking tray, or spread it into a single large circle.
Brush with egg wash (a little milk and egg mixed together) and sprinkle with sugar.
Bake for 20-25 minutes, until golden and a skewer inserted comes out clean. Let cool on a wire rack.
