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By
Gino D’Acampo
Abstract
I have called this a breakfast cake because my mother, Alba, always used to make it on a weekend and serve it for breakfast with a pot of chocolate-hazelnut spread and a glass of cold milk. I have kept the tradition going with my children.
When I was a little boy, it used to last a whole week, but in my house we are lucky if it lasts a couple of days. It is so easy to do and takes minutes to prepare. You can substitute the vanilla with the finely grated zest of an unwaxed orange or lemon, if you prefer.Read More
