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This actually originated as a healthier Apple and Pecans Ciambellone (from Mom’s recipe box) and you can tell from the ingredients picture. While I was at it, as it is meant for this week’s morning breakfasts, I changed my mind, and swapped the apples for the chocolate chips. Apart from gluttony, I actually did not feel like peeling, coring and dicing the apples; I had just finished emptying the dishwasher from today remains’ of Pink Pasta.

If you plan to have your go at this recipe, you pick the ingredient you prefer, and can actually use both.

  • 250 gr all-purpose flour
  • 4 free range eggs
  • 150 gr unsalted butter
  • 200 gr caster sugar
  • 1/2 cup Chocolate drops
  • 1 tsp baking powder
  • zest of one lemon
  • 1 tsp vanilla essence
  • 6 Tbsp milk
  • pecan halves (for decoration)

Heat the oven to 180’C (350’F)

In an food blender mix all ingredients (no need to sieve the flour), except the chocolate drops and pecans,until well blended.

Add the Chocolate drops to the batter; grease and flour a 5″ cake ring mold. Place pecans in the ring so that once unmolded they will form a pretty ring on the cake top. Pour the batter in the mold, paying attention not to misplace the pecans. I ladled some batter to form a sticking coat that “glued” the pecans in place.

Bake for 40 minutes, or until a cake tester inserted in the middle comes out clean.

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