Ginger and lemon ciambellone
Learn to make an easy cake that's perfect for breakfast, as a snack or as a treat! Low in sugar but with extra lemony flavor.
Servings 16
Ingredients
- 3 eggs
- 150 gr of all purpose flour
- 150 gr of spelt or einkorn flour
- 150 gr sugar
- 50 ml of heavy cream
- 80 ml of sunflower peanut or coconut oil
- 120 ml of milk of choice
- 20 gr of baking powder
- 40 gr almond granules or slivers
- zest of 1 lemon
- 1 tablespoon of ginger powder
Instructions
- Preheat the oven at 180/200°C (350/390°F). Grease your baking pan with butter and then add some flour. Move the pan to even distribute the flour on the surface.
- In a bowl mix the egg yolks, the sugar the milk, cream and oil together with a hand or an electric whisk.
- Mix the flours and add the baking powder. Then ad the flour to the batter a little at a time.
- Whisk the egg whites until you get stiff peaks.
- Add the egg whites to the batter delicately.
- Top the batter with the almonds.
- Add the batter to the pan and cook for around 40/45 minutes.
- You can check if it’s ready by putting into the cake a skewer, if it comes out clean, the cake is ready. Let it cool completely and enjoy.
