Heat the oven Heat a conventional oven, without the fan, to one hundred and seventy five degrees Celsius.
02
Prepare the ring tin Rub a twenty four centimetre ring tin all over with butter, add a spoonful of flour, tilt it to coat every surface, and tap out the excess.
03
Whip eggs and sugar Beat the eggs, sugar, salt and lemon zest with an electric whisk for about five minutes, until pale, thick and doubled in volume.
04
Add oil and milk With the whisk on low, pour in the oil in a thin stream, then the milk, and mix just until combined.
05
Fold in the flour Sift the flour and baking powder together over the bowl in three additions, folding gently with a spatula after each one until no dry flour remains.
06
Fill the tin Pour the batter into the prepared tin and level the top with the spatula.
07
Bake the cake Bake on the middle shelf for about forty minutes, until the top is golden and a wooden skewer pushed into the thickest part comes out clean.
08
Rest in the tin Take the cake out and let it rest in the tin for ten minutes.
09
Turn out and cool Turn the cake out onto a wire rack and let it cool completely before slicing.
10
Dust and serve Dust the top with icing sugar if you like, then slice and serve with caffellatte or milk.
A plain, lemon-scented ring cake made in home kitchens all over Italy with flour, eggs, sugar, seed oil and milk. It is sliced for breakfast and dunked in caffellatte, or eaten as an afternoon merenda.
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servings · 1 to 24
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Method
1
Heat the oven
Heat a conventional oven, without the fan, to one hundred and seventy five degrees Celsius.
Heat the oven · 15 min
2
Prepare the ring tin
Rub a twenty four centimetre ring tin all over with butter, add a spoonful of flour, tilt it to coat every surface, and tap out the excess.
Get butter into the central tube too, or the cake will stick there when you turn it out.
3
Whip eggs and sugar
Beat the eggs, sugar, salt and lemon zest with an electric whisk for about five minutes, until pale, thick and doubled in volume.
The mixture is ready when it falls from the whisk in a ribbon that sits on the surface for a few seconds. This is what makes the cake light.
Whip eggs and sugar · 5 min
4
Add oil and milk
With the whisk on low, pour in the oil in a thin stream, then the milk, and mix just until combined.
5
Fold in the flour
Sift the flour and baking powder together over the bowl in three additions, folding gently with a spatula after each one until no dry flour remains.
If you cannot find Italian vanilla baking powder, use four teaspoons of ordinary baking powder and half a teaspoon of vanilla extract.
6
Fill the tin
Pour the batter into the prepared tin and level the top with the spatula.
7
Bake the cake
Bake on the middle shelf for about forty minutes, until the top is golden and a wooden skewer pushed into the thickest part comes out clean.
Do not open the oven in the first thirty minutes or the cake can sink.
Bake the cake · 40 min
8
Rest in the tin
Take the cake out and let it rest in the tin for ten minutes.
Rest in the tin · 10 min
9
Turn out and cool
Turn the cake out onto a wire rack and let it cool completely before slicing.
Turn out and cool · 60 min
10
Dust and serve
Dust the top with icing sugar if you like, then slice and serve with caffellatte or milk.
Kept under a cake dome or wrapped in a clean cloth, it stays soft for three to four days.