Grandma Violetta, my paternal grandmother, was a fantastic cook; however, she was very “weak” with pastry. For her, fruit was the best dessert possible so much that when she wanted to be affectionate and shower one of us with compliments, she used adjectives based on fruit.
When I was a child, I was often fondled with the phrase “sugary sugar, yellow medlar, orange squeezed.” It seems strange that even now as an adult, I cannot think of any other person who made me feel so flattered!
This recipe is a true work of genius: easy, good, fragrant for days. Ideal for breakfast: for those who love to soak the cake in the caffelatte.

Grandma Violetta's ring-shaped cake

  • Preparation time: 60 minutes
  • Ingredients for a 9 29⁄64inch ring-shaped cake pan
  • Difficulty: Easy recipe

  • Ingredients
  • 3 eggs
  • 1 cup of sugar
  • 1 cup of milk
  • 115 gr or ½ cup of butter
  • 4 tablespoons of rice seed oil
  • 450 gr or 1 lb of  pastry flour
  • 1 tablespoon of baking powder
  1. Instructions
  2. Melt the butter in a saucepan. Heat the milk to make it slightly warm.
  3. Whisk the eggs with the sugar. Add warm melted butter, oil, and milk.
  4. Add the sifted flour, stirring again. Add the sieved yeast.
  5. Pour the mixture into a greased and floured 9 29⁄64inch cake pan.
  6. Cook for about forty minutes at 350°F.

Tips to ensure the success of the dish:

  • As the egg mixture is whipped, a fine kneaded dough is formed. In our family, we prefer to mix the egg mixture only until all the sugar is absorbed.
  • Milk should never be added cold at refrigerator temperature. It is always better to heat it slightly.
  • Flour and baking powder must always be sieved.
  • The timing of baking varies as each oven cooks slightly differently. It always makes sense to test with a toothpick to see if the cake is ready. If the toothpick when inserted into the center of the cake comes out moist but dry, then the cake is ready.

 Grandma in Libia with Aunt Silvana