Barley Coffee and Yogurt Ciambellone

The Barley Coffee and Yogurt Ciambellone is a delicious and delicate twist on the classic ciambellone. Here is the recipe:

Ingredients

• 250 g of natural white yogurt
• 150 g of sugar
• 3 eggs
• 100 ml of seed oil (for example sunflower or corn)
• 300 g of 00 flour
• 100 g of potato starch
• 1 packet of baking powder
• 1 pinch of salt
• 2 tablespoons of soluble barley coffee (or a small cup of already prepared barley coffee)
• Powdered sugar for decorating (optional)

Preparation

1. In a large bowl, beat the eggs with the sugar until you get a light and fluffy mixture.
2. Add the yogurt and mix well.
3. Gradually add the oil, continuing to stir to blend all the ingredients together.
4. In a separate bowl, sift the flour, potato starch, baking powder, and pinch of salt.
5. Incorporate the dry ingredients into the liquid mixture, mixing gently to avoid forming lumps.
6. Separately, dissolve the barley coffee in a very small amount of hot water and let it cool down if you used a cup of pre-prepared coffee; then incorporate it into the batter.
7. Prepare a bundt cake pan by greasing and flouring it or lining it with parchment paper.
8. Pour the mixture into the pan and level the surface with a spatula or the back of a spoon.
9. Bake in a preheated oven at 180 °C for about 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Remove the ciambellone from the oven and let it cool completely before unmolding.
11. For a final touch, dust with powdered sugar before serving.

Curiosity

Barley coffee is a caffeine-free beverage that is very popular in Italy, consumed by both adults and children. Despite its name, it does not contain coffee beans, but is made from roasted and ground barley. Its use in pastry is becoming widespread thanks to its delicate and slightly malty flavor, which can enrich desserts without overpowering their taste.