Ciambella bicolore

This is a simple cake ideal to have with a nice cup of tea. It’s half  chocolate sponge and half plain sponge. I have left the Italian name (which means double colour cake) because I made it  with the precious help of my eleven year old Italian nephew Ale, who has come to visit me in England. You can see his big thumb up in the photo. Just like his aunt, Ale is already very interested in experimenting in the kitchen. He is particularly interested in baking bread and I have used him as slave labour to knead the dough in the past few days. I think it’s very important to encourage boys as well as girls to cook. Definitely a skill which will come in useful later on in life Bravo Ale!!! By the way the recipe comes from the blog Zenzero e limone. Enjoy!

INGREDIENTS

• 200 g of sugar
• 150 g of soft butter
• 1 unwaxed lemon, grated
• 4 large eggs
• 240 g self raising flour
• 100 ml of milk
• 40 g of cocoa powder
• 30 g plain chocolate, grated

METHOD

Separate the eggs and whisk the egg whites until stiff.

In a separate bowl whisk together the butter with the sugar. Add the yolks, grated lemon zest, flour and milk. Whisk again until smooth. Gently fold in the egg whites.

Divide into two equal parts. Add cocoa powder and grated chocolate in one half of the mixture. Add a bit more milk if too stiff.

Spoon the mixture in a 22 cm. cake tin (I used one with the hole in the middle but you don’t have to) alternating the chocolate mixture with the plain one.

Bake at 180 degrees for approx. 40 minutes.

Related posts: