NON7 & MARBLED CIAMBELLONE WITH HOME COOK JULIA BUSUTTIL NISHIMURA

FOOD IS SO MUCH MORE THAN WHAT WE EAT. IT’S EVERYTHING WE ARE.

A donut-shaped Italian cake which is often found at the breakfast table is perfect for afternoon tea paired with a chilled glass of NON7 Stewed Cherry & Coffee for a real treat.

AS FEATURED IN JULIA’S NEWEST COOKBOOK ‘AROUND THE TABLE: DELICIOUS FOOD FOR EVERY DAY’
 

INGREDIENTS  METHOD
• 250g Unsalted butter, softened
• 350g Caster sugar
• 4 Eggs 
• 1 Vanilla pod, split & seeds scraped 
• 125ml (½) cup) Full cream milk
• 350 g (2 ½ cups) Self-raising flour, plus extra for flouring cake tin 
• Pinch of sea salt 
• 30g Dutch-process cocoa powder, drifted, plus extra for dusting
Preheat the oven to 180°c. Grease and flour a 26 cm ciambellone tin or bundt tin.
 
Place the butter and sugar in the large bowl of a stand mixer fitted with the paddle attachment. Cream together on high speed for about 3 minutes, until pale and fluffy, scraping down the side of the bowl as needed. Add the eggs, one at a time, beating well between each addition. 
 
With the mixer on low speed, add the vanilla seeds and half the milk, followed by the flour and salt, mixing until just combined. Divide the batter between two bowls. Mix the cocoa powder and the remaining milk into one of the bowls of batter. 
 
Dollop spoonfuls of the batter into the prepared tin, alternating between the chocolate and vanilla mixtures. Use a skewer or a chopstick to swirl through the batter to make a marble effect. 
 
Transfer to the oven and bake for 35 minutes or until a skewer inserted into the cake comes out clean. Allow to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely. If you like, dust the cake with a little extra cocoa powder. The cake is best eaten on the day it is made, but will keep in an airtight container for 2–3 days.