ring cake with yoghurt

Ciambella Giamaicana

Ring cake, Jamaica-style Our original home cooking

Soak the sultanas in the rum for about 20 minutes and then add also the candied orange.
Beat the egg yolks with sugar until you have a foamy mixture; add the yoghurt and stir accurately. Begin to pour white flour mixed with yeast and cocoa into the mixture. Help yourselves with a strainer and stir with a wooden spoon. At the end add the sultanas and candied orange with rum too.
Butter a 20 cm (8in) ring cake mould and preheat oven to 180°C (350°F).
Whip the egg whites with a pinch of salt and add it to the mixture with a wooden spoon. Remember that if you don't want your cake goes down, you have to do this step with very delicacy. Don't stir but make movements from the bottom to the top, very slowly. The dough must be not too soft.
Pour the mixture into the cake mould, level the surface and bake for 30-35 minutes.
Let the cake get cool before removing it from its mould.