Big Donut! This traditional ring cake is easy to make although I didn’t quite get it right the first time. I’ve been taught this recipe in Italy and watched the process twice. Normally when you see a ring mold of a cake you are (well I am) used to flip it upside down before presenting the cake. This particular cake is not to be flipped…! Also don’t cut off any excess or dark colored pieces as this is supposed to look a little rough on the top.
Add the ingredients one by one in order of appearance on the ingredients list whilst mixing. The next step is to oil the ring mold and then flour it, tapping it upside down to remove excess flour.
Can you smell the vanilla?
- 4 eggs
- 12 tablespoons of sugar
- 250 ml cream/milk
- 15 tablespoons of flower
- 1 sachet of yeast
- 1 sachet of vanilla flavor
- 1 cup of olive oil/sunflower oil
- juice of 1 lemon
Preheat the oven at 180 degrees Celsius. Bake on a low rack and set the timer to 35 minutes and decide if you like to keep it in still for 5 minutes or it’s crisp enough.
I personally like to serve this cake plain. Ofcourse you can add any type of topping. This cake is best enjoyed for breakfast but also suitable for after dinner.