I love to bake. However I am turned off by the clean up. I am constantly talking myself out of baking anything because I HATE the cleaning up afterwards. I am not into the gadgets that have to be taken out, then cleaned, dried and put away again. If you follow my blog you know I am always trying to learn how to do less and not do more. So I have come up with recipes that require little to no clean up. I refuse to take out my big bowl-blender-wisks contraption that requires way too much time to clean up. Here is one recipe taken directly from my Italian mother Elsa adapted for easy clean up by yours truly:
Italian Ciambella (Italian Bundt Cake)
200 grams sugar (7 oz)
3/4 cup vegetable oil + 1 TBS extra virgin olive oil
500 grams flour (16 oz)
1 cup nonfat milk*
1 lemon skin grated
1/2 cup mini chocolate chips
1 pinch of salt
1 TBS butter for greasing pan
* you can use any milk of your choice (rice milk, almond milk, etc.)
butter for greasing pan
1 mixing bowl
1 eight oz. measuring cup
1 fork for mixing batter
1 bundt baking pan
Preheat oven at 180 degrees C. or 350 degrees F.
In mixing bowl, beat eggs with sugar until creamy. Add to same bowl in this order: oil, milk, grated lemon skin, salt and baking powder. Add flour and mix all batter well. Pour in half of the chocolate chips and blend well.
Carefully grease bundt pan with butter and pour mixture into pan. Sprinkle remaining chocolate chips evenly on top.
Place pan in middle of oven and bake for 45 minutes. Use the toothpick test to make sure fully baked. The top of the cake should be golden. Enjoy.