Marbled Vanilla & Mocha Ciambellone
Posted by Nordic Ware on 17th Aug 2022
Product Used In This Recipe
Chiffon Bundt® Pan
SEE PRODUCTItaly here we come!
PREP: 20 MINUTES
COOK: 40-45 MINUTES
SERVINGS: 10 SERVINGS
Taking you to Italy on a nice summers morning with this brilliant Marbled Vanilla and Mocha Ciambellone with the Nordic Ware Chiffon Bundt Pan by. dansbakelab. Easy and delicious to make, this Italian Ciambellone pairs perfectly with a foamy cappuccino. Enjoy an aromatic Italian cake that will make you feel like you are wondering the streets of Italy!
- 330g self raising flour
- 3 eggs
- 100g brown sugar
- 100g caster sugar
- 100g Greek yoghurt
- 100g heavy cream
- 2tsp vanilla extract
- 1tsp baking powder
- 60g extra virgin olive oil
- 1/4 tsp salt
- 40g cocoa powder
- 100ml lukewarm espresso
1. Preheat oven to 180CC/360F
2. beat the eggs with the sugars until they have doubled in size
3. Add the olive oil, salt, vanilla, yoghurt and cream and beat for another 3-4 minutes.
4. Finally add the sifted flour and baking powder
5. Move 1 cup of the white mixture into a new second bowl
6. Mix the sifted cocoa powder and espresso in a small container until you get a nice paste without lumps
7. Pour the white batter into a prepared Bundt tin
8. Pour the cocoa butter on top of the white one and create swirls with a spoon
9. Cook it for 40-45 min until a wooden toothpick comes out clean