This is the type of simple, rustic cake that enjoyed for breakfast or with un caffe in Abruzzo.
- Difficulty Level Abruzzo
- 1 ½ cup of flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs at room temperature
- 2/3 cup of sugar
- ½ cup of canola oil
- ½ cup of whole milk
- Zest of 1 lemon or Meyer lemon, if available
- Confectioners’ sugar (for sprinkling)
- Preheat oven to 350 degrees and grease a bundt pan. In a medium bowl, whisk the flour, salt and baking powder together until evenly incorporated and set aside. Using an electric mixer, beat the eggs and sugar on medium speed for two minutes until frothy. Beat in the oil and lemon zest until combined. Switch to low speed and slowly beat in the dry ingredients until combined. Pour the batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick or cake-taster inserted in the center of the cake comes out clean. Cool on a rack for 10 minutes, then remove from the pan and cool to room temperature. Sprinkle with confectioners’ sugar prior to serving. Buon appetito!
- Course : Dessert
Majella Home Cooking
Benvenuti a Majella Home Cooking! I’m Michelle Capobianco and welcome to my Italian kitchen! Majella - pronounced “mah-yel-lah”- is a mountain in the central Italian region of Abruzzo ...Read more about this chef..
Michelle DiBenedetto-Capobianco is a corporate lawyer-turned-private chef in New York. Restless in her legal career, Michelle began to spend each summer at her family home overlooking the Majella (pronounced “mah-yel-lah”) mountain in the central Italian region of Abruzzo where she studied real Italian cooking with talented home cooks and culinary professionals. Michelle now organizes creative small group tours of Abruzzo for visitors from around the globe.
Phone : 917.583.8132
E-Mail : email@example.com