Blueberry and lemon are a delightful pairing, even better when a splash of liqueur joins the mix. This Blueberry Limoncello Yogurt Ciambellone delivers a tender, airy crumb, bright lemon notes and juicy blueberries that keep the cake moist. If serving to children, omit the limoncello brushed on top; the small amount added to the batter mostly evaporates during baking. This cake is a lovely variation on classic yogurt ciambellone recipes and makes a perfect weekend treat. Buon appetito!
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Blueberry Limoncello Yogurt Ciambellone
Blueberry Limoncello Yogurt Ciambellone – a classic Italian cake perfect for the weekend!
Course:
Dessert
Dessert
Cuisine:
Italian
Italian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Author: Manuela Zangara
Ingredients
-
125
ml
– ½ cup plain yogurt -
250
gms
– 2 cups plain flour -
125
gms
– ¾ cup potato flour -
80
ml
– 1/3 cup Limoncello
plus more to brush the top -
1
sachet yeast for sweets or 3 tsp baking powder -
250
gms
1 ¼ cups granulated sugar -
60
ml
– ¼ cup vegetable oil -
3
eggs -
1
tsp
lemon essence -
125
gms
– 4.5 oz. blueberries
Instructions
-
Grease and flour a 1 litre (4 cup) ciambella tin and set it aside.
-
Beat the eggs and sugar until very pale and fluffy, about 10 minutes with an electric mixer and whisk attachment.
-
Stir in the yogurt until well combined.
-
Add the vegetable oil gradually while continuing to whisk.
-
Sift together the plain flour, potato flour and baking powder, then gently fold the dry mix into the batter.
-
Add the lemon essence and the blueberries, folding carefully to avoid crushing the fruit.
-
Pour the batter into the prepared tin.
-
Bake in a preheated oven at 165°C (330°F) for about 40 minutes, or until a skewer comes out clean.
-
Allow the cake to cool, unmould it and brush the top with a little limoncello if desired.
-
When the limoncello has dried, dust the cake with icing sugar and serve.
