My mother made tea cake ( I think it was the same) on a Sunday night. Still hot it was topped with melted butter, cinnamon and sugar and to make it even more desirable we would swipe a wedge with more butter and ate it before it melted. Sometimes she would add apple off our tree.
I love the simplicity of Italian breakfast cakes. I’m a savoury gal and rarely have a desert. But a lemon and ricotta ciambellone would be my choice in Italy, or anywhere, for brekky.
My grandmother always made this for me and also my mother. A very early memory. Many years ago my small daughters were beyond delighted to find it on the Italian breakfast table. Surprise!
My mother made tea cake ( I think it was the same) on a Sunday night. Still hot it was topped with melted butter, cinnamon and sugar and to make it even more desirable we would swipe a wedge with more butter and ate it before it melted. Sometimes she would add apple off our tree.
Heaven! The apple would soften in the cake, and go so well with the cinnamon.
Coming from Tassie it was the old fashioned Cox’s Orange Pippin … and we’d have to cut around the codling moth! Haha… always bit into them hesitantly!
I love the simplicity of Italian breakfast cakes. I’m a savoury gal and rarely have a desert. But a lemon and ricotta ciambellone would be my choice in Italy, or anywhere, for brekky.
My grandmother always made this for me and also my mother. A very early memory. Many years ago my small daughters were beyond delighted to find it on the Italian breakfast table. Surprise!
ps Terry could consider adding to his resume