From memory the first cake I baked ever. I remember trying various recipes but never getting the right sweetness and rise until I found this recipe. I have no recollection where I found it, whether I got it from a relative of mine or found it on a magazine or recipe book but I recall making it once and never let it go! I made several variances of the recipe, marble with chocolate, with berries, apples and cinnamon, I even made a big version of it to make a birthday cake for my sister once!

This recipe has always travelled with me and it was the first thing I wrote down on my recipes book when moving to London as a student, although not having a oven I never actually made it when at Uni.

The recipe makes one 25cm ring tin cake, ciambellone in Italian, or 2lb loaf tin cake.

Ingredients

• 300g Plain Flour (or All Purpose)
• 150g Caster sugar
• 170g Butter or dairy-free spread
• 4 Medium eggs (about 50g per egg)
• 70g Milk or dairy-free alternative – I used almond milk
• 16g Baking powder
• 1 tsp Vanilla extract
• a pinch of salt
• 2 tbsp Cacao powder

Method

1. Using an electric mixer combine the butter with the sugar until they are fully incorporated.

2. Add eggs, milk and vanilla extract and mix well.

3. Finally add sieved baking powder, flour and pinch of salt to the mix and combine everything. You should have a nice smooth and shiny mix

4. Divide the batter in two bowls with a ratio of 1/3 and 2/3.

5. Add the two spoons of cacao powder to the bowl with 1/3 of the butter and mix with a spoon to combine well

6. Butter a baking tin, I usually coat the base and sides with butter and dust it with flour so to ensure that the cake will come out of the tin easily.

7. Pour the all the vanilla butter in the tin, then pour the chocolate butter making sure you leave some vanilla butter on the sides.

I do not usually swirl the butter as I like to have drop effect when slicing the cake.

8. Bake in a preheated oven at 180C Fan oven for 50-60 minutes or until cooked.

Make sure you do not open the over during the first 30 minutes of baking or you may end up with a flat cake. I also use a toothpick to check whether the cake is cooked and ready to come out of the oven

Once ready let it cool a bit before serving.

This cake is simply delicious and super fluffy in the middle and it perfect with a nice cup of tea in the afternoon or for breakfast.

It’s a family favourite, it’s super quick to make and it is usually gone within a day. Enjoy baking it and let me know if you have any comments or questions!

If you want to make this recipe and share it on your social media please tag me using @prepandproperrecipes and the tag #prepandproperrecipes