Armanda’s ring cake (ciambellone di Armanda)
Posted on Feb 24, 2009 10:16:34 AM
I found this ring cake recipe in an old handwritten notebook. I don’t know Armanda, but this ring shaped cake dipped in the morning milk is delicious (just like my other breakfast cakes and biscuits).
- 3 eggs
- 200g (7 oz) sugar
- ½ glass of milk
- 100g (½ cup) butter
- 5 drops of vanilla extract
- 2 tablespoons of rum (or 5 drops of rum extract)
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 300g (2 ½ cups) flour
- icing sugar to dust
Once you have all the ingredients ready, preheat the oven to 180° (350F).
Beat the eggs and the sugar then add the melted butter and the vanilla essence. Keep beating for 5 minutes then add all the other dry ingredients.
Butter a round, loose-bottomed 20-24cm cake tin and dust it with flour, discarding any excess. Pour in the mix and level it.
Leave it the oven for 45 minutes, or until a toothpick comes out almost clean. Once out, dust it with icing sugar.
If you liked this ring cake, try more cakes