Yogurt Ciambella

It’s just that it seems fall, not spring…
It’s just that the usual BB-man (Beautiful AND Bastard) broke the heart of my best friend…
It’s just that it’s raining again, like yesterday, like all last week…
It’s just that I need something comforting…

So I ask you: what’s comfort food for you?

For me it is absolutely cake… the sweet ones… no fussy with sauce, topping, filling… no, no, just plain sponge cake, with light texture, warm colour and just a sparkle of lemon zest in it and perhaps a gentle rain of powdered sugar above, to enhance sweetness, to give me a hug…


YOGURT RING-CAKE

Ingredients:
(use the 125 ml yogurt-jar to measure ingredients)
1 ½ jar of yogurt (plain or fruity);
1 ½ jar of corn-flour (finely grinded, the type we Italians called “fioretto”)
1 ½ jar of flour 00
1 ½ jar of sugar
2 tablespoon of cornstarch
¾ jar of oil (peanuts oil, or similar, not extra virgin olive oil: it’s too strong)
baking powder (1 packet)
3 eggs
powdered sugar (to taste)
Salt, lemon zest.

Pre-heat the oven at 180°C (350°F).
With an electric mixer whip eggs, sugar and a pinch of salt until light and fluffy.
Scent with lemon zest, add all the remaining ingredients (two types of flour, cornstarch, baking powder, yogurt and oil) and mix well.
Pour the batter in a oiled and floured ring-shaped mould.
Bake in the oven for about 45 minutes. Let it cool in a rack, turn the ring-cake in a plate and cover it with powdered sugar.

Enjoy