Slice of yogurt ciambellone with milk

Ingredients

For 1 serving

• All-purpose flour30 g
• Sugar12 g
• Eggs15 g
• Plain whole-milk yogurt20 g
• Sunflower oil6 g
• Lemon zest1 g
• Baking powder1.5 g
• Powdered sugarto taste
• Reduced-fat milk200 ml

Contains: gluten, lactose, eggs,

Method

1. Preheat a conventional oven to 175 °C and grease and flour the ring tin. The quantities are for one slice: for a 10-portion tin, multiply everything by 10.
2. In a large bowl, beat the eggs and sugar with an electric whisk for 4–5 minutes, until pale and fluffy.
3. Add the yogurt, the sunflower oil in a thin stream and the grated lemon zest (just the yellow part, which isn't bitter), stirring.
4. Sift in the flour and baking powder and fold them in with a spatula, from the bottom upwards, until the batter is smooth and lump-free.
5. Pour the batter into the tin and bake for 40 minutes, until risen and golden and a skewer inserted in the centre comes out dry; don't open the oven in the first 30 minutes or the cake will sink.
6. Take it out, leave it to cool for 5 minutes and turn it out. Meanwhile, warm the milk in a small pan over medium heat for 2–3 minutes, until it steams and small bubbles appear at the edge, without letting it boil (or 1–2 minutes in the microwave).
7. Dust the cake with icing sugar, cut a slice and serve it with the hot milk.