A bit of taste of Italy – a very delicious Italian Ciambella bundt cake with lemon sauce 🙂
- Eggs – 3
- 1 small pot (150 g) of natural yoghurt (use the same pot for all further measurements)
- Vanilla sugar – 1.5 to 2 pots (depending on how sweet you want the pudding to turn out – I used even a bit less than 1.5 pots)
- Flour – 4 pots
- Baking powder – 1 heaped tsp (if your flour is self-raising, no need for baking powder)
- Olive oil – 1/2 pot
- Zest of 1.5 to 2 medium sized lemons (minus 1 to 1.5 tsp for the sauce)
- Lemon juice – 1.5 to 2 tbsp
- Icing sugar – 5 to 7 tbsp
- Grated lemon zest – 1 to 1.5 tsp
- Lemon juice – 1/2 cup
- Sugar – 1/2 cup
- Cornflour – 1 tbsp
- Orange juice (optional) – 1 tsp
Mix together until fully combined.
Add olive oil…
… and mix together.
You can also start pre-heating the oven to 180 C at this stage.
Add lemon zest (leave 1 to 1.5 teaspoons for lemon sauce)…
… and mix together.
Now, prepare a bundt cake tray. Grease it with olive oil very thoroughly…
…including the cone in the middle.
Place the batter into the tray, making sure it’s evenly spread.
Bake at 180 C for about 30 minutes.
When your cake is ready, cover it with a cake base or a serving dish, and turn over…
… and lift the tray off it.
Leave the cake to cool down.
Now, prepare the glazing (optional). Place the lemon juice into a bowl…
… and add icing sugar, until it’s quite thick.
Cover the cake with icing.
(On second thoughts, I should have added more icing sugar to make it thicker. Mine turned out still quite runny, but it was delicious all the same).
Now, make lemon sauce.
Take the lemon juice…
and measure 1/2 cup of it. I use these cute pink flamingo-shaped measuring cups 🙂
Place the lemon juice into a saucepan…
… measure 1/2 cup of sugar…
… take cornflour…
… measure 1 tablespoon of it…
… and remaining lemon zest…
… add it all into the saucepan.
Heat it up on a small heat, stirring constantly.
Once it starts boiling reduce heat to simmer and cook until it thickens (3 to 4 minutes).
When the sauce thickens, take off the heat. It should thicken further once it cools down.
Add a teaspoon of orange juice for better taste (optional).
Let the sauce cool down, and enjoy!
The cake turns out very light, lemony and moist.
