+++++++++++++++++++++++++++++++++++
‘
About the Recipe: Renato stated that this citrus based breakfast cake was served in the morning in bars across the country. It’s simple, both in flavor and in effort. He added an American touch of blueberries and some wildflower honey glaze for an extra sweet zing.
Recipe by: Renato Poliafito, with Casy Elsass; Dolci! American Baking with an Italian Accent, p. 6.
Cook’s Note: I made the cake using the standard U.S. cup measurements, whole milk plain Greek yogurt, and sprinkled the top with sliced almonds. The cake was very moist the first day with a crisp crust. The next day, the texture and flavor were excellent, and the moisture disappeared quickly.
pdf for Copy of Recipe – Ciambella Della Mattina
+++++++++++++++++++++++++++++++++++
