In reality this post is a meeting of two staples - the carrot and the ciambellone. A Ciambellone is one of the most classic Italian cakes - at its most simplest form it is a very basic vanilla flavoured ring cake. You can have a slice at any time of the day and if you're like my mother, she enjoys it for breakfast, dunked in her morning cappuccino.
The one I've made is a little different - shredded carrot has been added. I've very slightly altered the original recipe that I found on Arturo. If you want a more authentic flavour, try to find the vanilla flavoured sachets of baking powder, otherwise just add a dash of vanilla extract to the batter.
250 grams plain flour
7 grams/1 sachet baking powder
100 grams almond meal
180 grams caster sugar
100 grams melted butter, cooled
100 grams milk
icing sugar, for dusting
Peel and grate the carrots - place them in a cloth and squeeze to remove any excess water.
Sift the plain flour, baking powder and almond meal together into a bowl and set to one side.
Place the eggs and caster sugar into a bowl and beat until thick and creamy. Stir the milk and vanilla extract into the cooled butter and then slowly pour into the egg mixture, beating constantly. Add the flour and gently fold through until it is mostly incorporated then finally add the carrots - fold through until evenly distributed.
Pour the mixture into a well greased ring mould - smooth the surface with a palette knife and bake in a 170°C oven until golden and cooked through - around 30 to 45 minutes.
Remove from the oven and let sit for a couple of minutes before turning out onto a wire rack to cool completely. When cold, dust generously with icing sugar.