Yogurt and lemon zest ciambellone slice

Ingredients

For 1 serving

• All-purpose flour30 g
• Plain nonfat yogurt30 g
• Eggs0.5
• Sugar10 g
• Sunflower oil5 g
• Baking powder2 g
• Lemon zest1 g

Contains: gluten, lactose, eggs,

Method

1. Preheat the oven to 175 °C (conventional), grease a small ring tin with a little oil and dust it with a pinch of flour.
2. Beat the egg in a cup and take half. In a bowl, whisk it with the sugar using an electric whisk for 3–4 minutes, until pale and fluffy.
3. Add the yoghurt, sunflower oil and finely grated lemon zest, still whisking on low speed.
4. Sift the flour and baking powder over the top and fold them in with a spatula, working from the bottom up, until the batter is smooth.
5. Pour into the tin and bake for 25–30 minutes, without opening the oven for the first 15, until risen and golden and a skewer inserted in the centre comes out dry.
6. Let it cool in the tin for 5 minutes, then turn it out onto a wire rack.