A taste of Summer

Ciambellone in Tre Modi

Also known simply as ‘yoghurt cake’, almost every nonna in Italy will make a version of this recipe, which must be the easiest and most versatile cake in history. There is something nostalgic and comforting about a very simple, soft and springy sponge cake, with its golden crust and butter-yellow crumb. The English have Victoria sponge; the Italians have ciambellone. Usually baked in a bundt or ring tin, the method involves using a small yoghurt pot of 125ml or 150ml (4¼fl oz or 5fl oz) to measure every ingredient into the mixing bowl, starting with the yoghurt itself. It is ideal for breakfast, its uncomplicated sweetness