Ciambella Della Nonna – Italian Breakfast Cake - cooking recipe

Ingredients

400 g flour (13 ounces)
150 g margarine (5 ounces) or 150 g butter (5 ounces)
180 g sugar (6 ounces)
1 pinch salt
4 eggs
1 teaspoon baking powder
1 teaspoon vanilla
2 tablespoons liqueur (we use maraschino)
1 lemon zest or 1 orange zest
100 ml milk (1/3 cup)
1 -2 tablespoon sugar (additional only for topping)

Preparation

Preheat the oven at 220\u00b0C (425.\u00b0F).
Grease your mold (I use a ring-shaped one) and dust with four.
Work all the ingredients (reserve the sugar for topping) with the kneading machine until smooth.
Spread the batter in the mold.
Top with sugar.
Bake for 30 minutes at 220\u00b0C (425\u00b0F).