This is a cake inspired by the Italian teacake “Ciambellone” which is made with yoghurt,mascarpone and olive oil and so I used what was to hand and good: lush sour cream and sunflower oil. The beauty of this cake lies in its audacious simplicity: a few local ingredients mixed with a fork together in one bowl; no special equipment or elbow grease needed. If you ever need a cake in a hurry, this may be it.
I give two quantities – 4 eggs if you want to go for the “Ta da” bundt tin number, or two eggs for a standard sandwich tin or loaf tin.
In the cake pictured I used half plain flour and half wholemeal flour – no reason only that I had forgotten to buy white flour!
Ingredients – Bundt Tin
- 400g sugar
- 400g plain flour
- 3tsp baking powder (1 pliculet)
- 2 large lemons, washed thoroughly, zest for the cake, juice for the glaze
- 325ml sunflower oil
- 375ml sour cream 20% fat
- 50-75 ml milk
- 1 tsp vanilla essence
- 4 large eggs
For the glaze, approximately 250g icing sugar (zahar pudra) that when combined with the lemon juice creates a thin but white glaze (“glazura”).
Ingredients – a sandwich cake tin 20cm or loaf tin
- 200g sugar
- 200g plain flour
- 1.5 tsp baking powder (1/2 pliculet)
- 1 large lemon, washed thoroughly, zest for the cake, juice for the glaze
- 165ml sunflower oil
- 190ml sour cream 20% fat
- 25-40 ml milk
- 1/2 tsp vanilla essence
- 2 large eggs
For the glaze, approximately 125g icing sugar (zahar pudra) that when combined with the lemon juice creates a thin white glaze (“glazura”)
How To
Prepare the tins. If your tins are slightly dodgy line with baking paper. Otherwise paint with sunflower oil (with a paper towel or your finger tips). As the glazed version requires “hot glazing” then 5 minutes here is worth it!
Combine the eggs, sour cream, sunflower oil, vanilla essence, lemon zest and sugar together as if making an omelette – lightly fork it all together.
Add the flour and baking powder to the wet mixture and bring together with a fork. Add the milk until the mixture is a thick liquid cake batter. It should be more liquid than a dropping consistency.
For those more familiar with butter based cakes here is a small picture
Bake at 180C until a skewer/ cocktail stick piercing the cake comes out clean – according to the ferocity f the fan on your oven 35-45 minutes. The cake develops quite a dark crust so fear not!
If you want to glaze it then make a glaze by combing the the icing sugar with the lemon juice – it needs to be reasonably opaque but not heading into “Royal Icing” I could plaster a wall with this territory.
Have a cake rack ready and a few tea towels and a tray! READY STEADY GO!
Turn the cake out of the tin while hot. Yes I know I know I know…. If you want the glaze on the pretty bundt parts then do a Spanish Omellette double flip… (I’m trying not to sound like an Ice Skating coach)…
Immediately pour the glaze over carefully making sure there is a tray or large plate underneath.
Serve for afternoon tea or I have to admit with coffee for breakfast