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My Italian Breakfast Cake

Written by: Marina Bastarache Sardinia, Italy - January 21, 2019

Since I’m already back in Italy, I thought it’d be fun to share with you a little bit of my Bella vita! We all know that Europeans don’t eat as much for breakfast as we do in Quebec with our all-day everyday brunch. In Italy, when they have breakfast at home, my Italian friends (and my boyfriend) seem to prefer eating a light cake with a good coffee. My boyfriend likes it so much that I have to bake one every three days!

In Italian, it’s called “ciambella” and I’m an unconditional fan of this recipe. It’s light and, most importantly, it’s SUPER EASY!

Here’s Lina’s recipe, my Italian friend!

My very own tweaks in parenthesis! Enjoy!

Mix in a bowl:

– 3 eggs

– 250 g of flour

– 130 ml of water

– 130 ml of oil (I use fat-free plain yogurt instead)

– 250 g of sugar (I don’t use any sugar at all)

– the zest of one lemon (I use my cheese grater for this, but if this step annoys

you, you can do without.)

– 1 tablespoon of yeast or baking powder

Put this mix in a Bundt pan because it’s the classic way to make a “ciambella.” I grease the pan with oil instead of butter.

Add a few teaspoons of organic sugar-free blueberry jam on top!

Cook for 50 minutes at 350F (180C)

SO TASTY! Enjoy and share your pictures! xox

Marina xox

Written by:

Marina Bastarache

Globe-trotter à ses heures et ayant tout sauf une vie routinière, Marina a également deux chaînes YouTube où on peut la suivre à travers ses projets télé, ses nombreux voyages et sa vie personnelle. Influençant une génération grâce à son style extravagant et sa personnalité flamboyante, elle s’est donné un mandat de promouvoir une image saine, d’ouverture et d’amour pour les jeunes filles qui la regardent #GRLPWR. Avec ses nombreux projets en développement et son blogue qui vient d’être lancé, vous n’avez pas fini d’entendre parler de Marina.

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