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.