Far from grandma's donut, the black version is definitely better
I decided to start the day with a different kind of dessert, a reinterpretation of the classic ring cake my grandmother used to make for me when I was younger. It's definitely a different kind of dessert.
For a few years now, I've gotten into the habit of following in my grandmother's footsteps, trying to make a dessert to enjoy for breakfast during the week. This way, not only do I keep my calorie intake under control, but I also prefer this type of dessert to traditional packaged snacks.
This is a really simple recipe to put into practice, but it still requires attention to every detail.
Forget grandma's donut: try this recipe now!
As I've explained in previous articles, there's one thing we can all agree on: grandma's desserts are a true gem that have shaped Italian culinary tradition. A classic example to illustrate this is the ciambellone. Today, I want to share a similar recipe with you, but with a slight twist. The ingredients you'll need are:
- 400 g of flour
- 3 eggs
- 300 g of sugar
- 1 glass of milk
- 1 glass of seed oil
- Cacao amaro q.b.
- 1 sachet of baking powder.
Let's prepare grandma's "black" donut together
Let's start preparing our bundt cake by placing the three eggs in a large bowl and whisking them with an electric mixer until the mixture has doubled in volume. Then, add the sugar, milk, and seed oil, continuing to beat the mixture. Next, gradually add the flour, being careful not to form lumps.
The goal is to obtain a smooth, creamy mixture. At this point, add a little bitter cocoa powder to give the mixture some color and finish the process with the baking powder.
Transfer the batter to a bundt pan and bake in a preheated oven at 180°C (350°F) for about 35 minutes. Test with a toothpick to see if it's done: if it comes out clean, the cake is ready. Let it cool slightly and dust with powdered sugar.
