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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Lemon and Olive Oil Ciambella Recipe

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This recipe for Lemon and Olive Oil Ciambella, by , is from Palmieri Family-Tree Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Denise Barone

Category:
Category:

Ingredients:  
Ingredients:  
2 whole eggs, 2 egg yolks

1 cup of caster sugar finely grated

zest of 1 lemon

seeds from 1 vanilla bean or 1 teaspoon of vanilla paste (or extract)

1/2 cup of olive oil (go extra-virgin if you like a bit of extra flavour, like I do)

1/2 cup of buttermilk

1-2/3 cup of self raising flour

Directions:
Directions:

1. Preheat your oven to 350 F. Grease and flour a bundt cake tin

2. Beat the eggs with sugar until pale and fluffy

3. Add lemon zest, vanilla and oil and whisk well

4. Add the flour and mix gently, alternating with the buttermilk to create a smooth batter

5. Bake for 30-35 minutes or until golden and a cooked through. Insert a wooden skewer in the centre of the cake to make sure itís baked to perfection. If it comes out clean, happy times! Otherwise give it another 5 minutes in the oven

6. Cool at room temperature in its tin for at least 1 hour, before turning out onto a platter

 

 

 

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