From my home to yours
It could be that things were once simpler, but with that doesn’t mean that things weren’t good.
Like the pies, the biscuits or the doughnuts that the “nonnas” would prepare for their grandchildren using only eggs, sugar and flour.
Nothing more basic but in the right loving hands, mixing and baking, they became delicacies.
Here is my favourite go-to recipe which inspires the feeling of home and authenticity: this soft, fragrant and invitingly delightful cake.
Nonna was right, when something is this good, it never goes out of style!
Ciambellone Bicolore (Two-Toned Bundt Cake)
This two-flavor cake is an excellent choice either for dipping in a cup of hot milk for breakfast or as a snack to accompany an afternoon tea.
- Electric mixer
- Bundt or Funnel cake baking tin
- Kitchen scale
- 200 g white sugar
- 125 g butter ((softened))
- 50 ml fresh cream
- 220 g all-purpose flour
- 1 packet baking powder ()
- 30 g corn starch
- 1 tsp. vanilla extract
- 1 pinch of salt
- 50 g dark chocolate ((chips or a bar cut into small pieces))
- powdered sugar ((for dusting over the cake))
To prepare the two-colored cake, heat the oven to 170 °C (340° F) in static mode.
Soften the butter at room temperature until it is soft enough to spread.
Whip it with the sugar and a pinch of salt.
Add the eggs and the vanilla and work with the whisk until it is light and fluffy.
Add the cream to the mixture.
Mix the flour with starch and baking powder. Sift everything well and add little by little to the wet mixture, folding it in with a spatula.
Melt the chocolate in a double boiler.
Divide the freshly prepared dough into two parts. Add the melted chocolate to one part and mix everything well.
Grease and flour a 24 cm diameter donut mold.
Pour alternating spoonfuls of dark and light dough. Level the surface and bake.
Bake the cake for 40 – 45 minutes. (Do the toothpick test to check the doneness.)
Once ready, remove the mold and let it cool on a wire rack.
Optional: Sprinkle with icing sugar and serve.
This cake can be conserved in a tightly closed container or a cake carrier for up to a week.
EXTRAS:
If you wanted to get fancy, you can drizzly melted chocolate over the top of the cake or make a simple glaze.