Yogurt Ciambelline are soft, delicious little cakes that resemble the classic yogurt cake, perfect for a cozy breakfast or a sweet snack. These delightful treats evoke childhood memories and sweeten every moment—whether it’s a lazy Sunday breakfast or a homemade afternoon treat with grandma. Their delicate aroma and tender texture make them ideal for an energizing start to the day or a little break, paired with a cup of tea or a creamy cappuccino.
Ingredients for Yogurt Ciambelline:
Makes about 20 pieces
- 3 eggs
- 160g (¾ cup) sugar
- 180g (¾ cup) plain yogurt
- 1 lemon (zest and juice)
- 250g (2 cups) all-purpose flour (Type 00)
- 1 packet baking powder (about 2 tsp)
- A pinch of salt
- Powdered sugar (optional, for dusting)
How to Make Yogurt Ciambelline
- In a large bowl, whisk the eggs and sugar until light and fluffy. Gradually add the oil and continue mixing. Stir in the yogurt, lemon zest, and lemon juice, and mix until well combined.
- Sift the flour, baking powder, and a pinch of salt into the wet mixture. Gently fold everything together, avoiding lumps.
- Grease and flour the Ciambelline molds (or muffin tins) to ensure the surfaces are evenly coated. This will make it easier to remove the cakes later.
- Fill the molds about 2/3 full with the batter. This allows room for the cakes to rise evenly during baking.
- Preheat the oven to 180°C (350°F) with both top and bottom heat. Bake the Ciambelline in the preheated oven for about 20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Remove the Ciambelline from the oven and let them cool on a wire rack. Once cooled, dust with powdered sugar if desired.
Bon Appétit!
