Cake with orange cream bimby method
Desserts from Italy
translated by Italian with
The two-tone ciambellone is one of the sweets that most remind me of childhood: my grandmother did it, my mother did it ... Every woman has her own recipe, and now I have mine too!
Before starting to work the ingredients, it is important to leave them at room temperature for at least half an hour. As soon as they are at room temperature, preheat the oven to 180 ° (static mode) and sieve all the powders in separate containers.
With the help of electric whips we beat the eggs with salt, sugar and vanilla seeds.
As soon as they reach a lighter color and a frothy consistency, add the coconut milk and seed oil while continuing to whisk.
As soon as the liquids are well mixed with the eggs, add the previously sifted powders in 3/4 times: first the flour (not all, but only 280g leaving out 15g) and then the yeast.
Divide the mixture into two bowls to obtain two different colored mixes: in one of the two bowls we add the remaining part of the flour (always with the whips in action) and in the other bowl add the cocoa.
We butter and flour a 24cm donut mold and first pour the light mixture and then the dark one. With a fork, lightly mix them together.
Bake in a static oven at 180 ° for 40/45 minutes, doing the toothpick test before turning out. Let the donut cool inside the mold before removing it.