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Italian Breakfast Cake

January 8, 2014

IMG_6079Why did I not know about this earlier? That there are places in this world where it is perfectly acceptable to eat cake for breakfast. So acceptable in fact that there are recipes for breakfast cake handed down through the generations! Eating cake for breakfast has been my guilty pleasure every Saturday for the last few years. No more guilt I say, and no more waiting for Saturdays only!

A friend of mine mentioned that she had to make breakfast cake for her Italian husband who can not (will not) eat anything else for breakfast. Intrigued I googled “Italian Breakfast Cake” and was surprised how many recipes came up. It seems to be similar to the French yogurt cake that was doing the rounds of blogs a couple of years ago. There were lots of variations out there, some containing potato starch, some olive oil, othersĀ  butter. I wanted to make the cake less sweet than all the recipes I saw, and to use mostly honey instead of sugar. I thought olive oil would have been traditional and despite being wary about the strong flavour of extra virgin olive oil dominating the taste, I used all olive oil (not a mixture of sunflower oil and olive as I was tempted to do).

This cake is divine. Seriously. Stop what you are doing and go make it! It is light and delicate, moist, has a lovely, lovely flavour. And it is the only time I have successfully used my bundt tin – so I’d say there is some magic in it too! And what a nice way to start the New Year and being back at work…with a lovely slice of cake and a cup of coffee.

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Breakfast Cake

2 cups self raising flour
3 eggs
1/2 cup caster sugar
1/2 cup honey
1 cup extra virgin olive oil
1 cup greek style unsweetened yogurt
1 tsp vanilla
1/2 tsp baking soda
zest of 1 lemon

Whip the eggs and sugar until very pale and doubled in volume. Add the honey and keep mixing. Add the yogurt and vanilla. When well mixed, add the flour, baking soda and lemon zest. Slowly add the olive oil until it is all well incorporated into the batter. Pour into a bundt cake tin that has been sprayed with some oil spray. Bake at 150 degrees fan forced for approx 30 minutes.

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2 Comments leave one →
  1. February 10, 2014 9:57 AM

    I’m a native of the Piedmont region of Northwest Italy and we call our own version of this fabulous breakfast cake Ciambella. My mom adds raisins as well. You’ve just inspired me to make your version! :)

  2. savorthebestcooks permalink
    February 11, 2014 2:27 PM

    This looks wonderful. Every time I see a breakfast cake I am reminded of the Bill Cosby skit about chocolate cake for breakfast. I would eat this for breakfast anytime. :)

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