Ciambellone in Tre Modi

Also known simply as ‘yoghurt cake’, almost every nonna in Italy will make a version of this recipe, which must be the easiest and most versatile cake in history. There is something nostalgic and comforting about a very simple, so! and springy sponge cake, with its golden crust and bu"er- yellow crumb. The English have Victoria sponge; the Italians have ciambellone. Usually baked in a bundt or ring tin, the method involves using a small yoghurt pot of 125ml or 150ml (4¼$ oz or 5$ oz) to measure every ingredient into the mixing bowl, starting with the yoghurt itself. It is ideal for breakfast, its uncomplicated sweetness balancing a coffee perfectly.

MAKES 26CM (10IN) RING TIN CAKE

Melted butter, for greasing

3 ‘pots’ plain (all- purpose) flour, plus a little extra for dusting

1 x 125ml or 150ml (4 fl oz or 5fl oz) pots natural (plain) yoghurt

2 ‘pots’ caster sugar

1 ‘pot’ sunflower oil

3 eggs zest of

1 lemon zest of

1 orange

3 teaspoons baking powder few drops of vanilla extract (see note right)

Preheat the oven to 180° C (350°F/Gas 4). Using a pastry brush, grease the cake tin with the melted butter, then shake a little "our around to coat the inside.

Decant all of the yoghurt into a blender or stand mixer. Use the same pot to measure the sugar and the oil, then add to the yoghurt one by one – you don’t need to rinse it between measuring. Add the eggs, lemon zest and orange zest, the baking powder and the vanilla and blitz until smooth.

Pour into the prepared tin and bake for 4050 minutes, until risen and firm to the touch. Allow to cool in the tin for a few minutes, then turn out and let cool completely on a wire rack. This will keep in an airtight container for up to six days.

Note: Here in Sardinia, the baking powder comes in ready-to-use 16g (½oz) sachets. For some reason it is always pre-"avoured with vanilla. If you replace it with a drop of vanilla extract you will achieve a similar result.