Ingredients

The following ingredients have 4 Servings
  • 125 ml – ½ cup plain yogurt
  • 250 gms – 2 cups plain flour
  • 125 gms – ¾ cup potato flour
  • 80 ml – 1/3 cup Limoncello (plus more to brush the top)
  • 1 sachet yeast for sweets or 3 tsp baking powder
  • 250 gms 1 ¼ cups granulated sugar
  • 60 ml – ¼ cup vegetable oil
  • 3 eggs
  • 1 tsp lemon essence
  • 125 gms – 4.5 oz. blueberries

Instruction

  • Grease and flour a 1 lt – 4 cup Ciambella tin and keep it aside.
  • Beat together the eggs and sugar until very pale and fluffy. This will take about 10 minutes in an electric mixer fitted with the whisk attachment.
  • Add the yogurt and mix well.
  • Add the vegetable oil little by little and keep whisking.
  • Sift together the plain flour, potato flour and baking powder and gently fold this mixture into the batter.
  • Add the lemon essence and the blueberries.
  • Pour the batter into the prepared tin.
  • Bake in a pre-heated oven at 165°C – 330°F for 40 minutes or until a skewer inserted in the cake will come out clean.
  • Let it cool down, then unmould it and brush with some Limoncello.
  • When dry, dust with icing sugar and serve.