Our Recipes Yogurt and honey ciambella
Yogurt and honey ciambella
|Molino Soncini Cesare Cake Line Shortcrust flour||280ml|
|vanilla powder||one sachet|
|cake yeast||1 sachet|
|icing sugar||as desired|
|orange flavouring||a phial|
Ingredients for the filling/topping
250ml cream, three teaspoons millefiori honey, fresh strawberries (as desired)
beat the eggs together with the honey until you have a frothy and light paste. Now add your blended carrots with the milk and yogurt, plus the sifted cake flour with the yeast, vanilla and salt. Work it all well together. Cut your fruits into small pieces and add to the mix. Transfer it to a buttered and floured ciambella baking mould, and bake in a pre-heated oven at 180°C for around 40 minutes. For a delicious topping, whisk the cream together with the extra honey, and garnish the top of your cooked cake with the cream and pieces of fresh strawberry.
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