Recipe: Yummy Italian tea cake

Recipe: Yummy Italian tea cake Delicious, fresh and tasty.

Italian tea cake. A ciambellone is a simple, sunny Italian tea cake with lemon zest and a rich crumb typically baked in a tube pan, which gives it a torus shape, i.e. the appearance of a doughnut, which is, in fact, what Google Translate tells me is the translation of ciambellone. As I can never resist the siren call of either an everyday cake or a doughnut, I am unequivocally here for this. An easy Italian Almond Tea Cake is perfect for your spot of tea or coffee, with light almond and lemon flavors and a sprinkle of almond crumble on top!

Enjoy with a cup of coffee or tea!!

Mix egg and sugar until fluffy, add oil slowly and mix until combined, add milk or yogurt mix until combined and finally add flour and mix until disappear into the mix.

I've always maintained that the secret behind a great cake is a great recipe.

You can have Italian tea cake using 15 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Italian tea cake

1. You need 2 cups of granulated sugar.

2. Prepare 2 1/2 tsp of table salt.

3. It’s 1 of Lemon zest, finely grated.

4. Prepare 1/2 of Orange zest, finely grated.

5. It’s 1 1/4 cup of plus 2 tbsp vegetable oil.

6. Prepare 3/4 cup of plus 1 tbsp plain yogurt.

7. Prepare 1/2 cup of mascarpone cheese.

8. It’s 1 tbsp of plus 1 tsp vanilla extract.

9. You need 4 of large eggs.

10. It’s 3 cups of all-purpose flour, sifted.

11. It’s 2 1/2 tsp of baking powder.

12. You need of Glaze.

13. It’s 1 cup of powdered sugar.

14. It’s 2 tbsp of maple syrup.

15. You need 2 tbsp of lemon juice.

Last week over coffee at an Italian cafe I shared a divine slice of lemon polenta cake for afternoon tea.

Luxuriously moist and laden with ricotta, it was surprisingly light and bursting with the intense flavour of lemons.

Made with almonds… Whip up a batch of the world famous original tea cakes from Martino's Bakery in Burbank, California in your own kitchen with this copycat recipe.

Over the holiday season, I had the pleasure of tasting tea cakes from Martino's Bakery in Burbank, California.

Italian tea cake step by step

1. I used golden granulated sugar, but you can also use white granulated sugar. Add salt to it..

2. Put finely grated lemon and orange zest and rub them with fingertips in the sugar..

3. Whisk vegetable oil, yogurt, mascarpone cheese, then eggs and vanilla extract. Sprinkle baking powder over the batter and mix properly. Sift flour on top and stir it with rubber spatula..

4. Spray the pan with cooking oil and sprinkle it with granulated sugar. Remove the excess sugar. Then, pour the batter in..

5. Preheat the oven at 375°F and leave it the oven for 40 minutes approx. Check with the toothpick, if it comes out clean yo see if the cake is done..

6. Let it cool for 5 minutes and pour the glaze evenly while it is piping hot..

7. Enjoy with a cup of coffee or tea!!.

Their original tea cakes are world famous and it is not uncommon for people from near and far to come grab them by the dozen before.

Also sometimes called 'Mexican wedding cookie', 'Russian tea cakes', or 'butterballs', can also be made into crescents.

You can also substitute pecans and they are very good as well..

Italian Wedding Cookies III Italian Wedding Cookies III.

In a medium bowl, cream together the butter and sugar until smooth.