Time: 40 minuti
Difficulty: facile

Today, we're increasingly in a hurry and need a healthy, easy-to-make dessert every day. So, how can you resist this delicious and fragrant ring cake?

Characteristics: The ring cake is a leavened pantry cake, ideal for breakfast and snacks, made with simple, wholesome ingredients and featuring the characteristic shape with a hole in the center.
Historical Notes: Being a rustic cake, it was originally prepared with ingredients readily available on farms: flour, eggs, sugar, and lard (which over time was often replaced with butter or oil for a lighter dough).
Notes: The central hole is not only decorative; it allowed the dough—usually very rich and dense—to cook evenly, even in the innermost parts. It also made the cake easier to transport by threading it onto special wooden sticks.

Ingredients for 8 people:
130 g full-fat plain yogurt
140 g Molino dalla Giovanna cake and cookie mix
60 g gluten-free potato starch
100 g rice flour
4 eggs
2 egg yolks
160 g granulated sugar
130 g sunflower oil
The grated zest of 1 orange
The juice of 1 Tarocco orange
16 g gluten-free baking powder

Method
Crack the eggs and place the egg whites in a stand mixer; set the yolks aside.
Beat the egg whites with a pinch of salt until stiff.
Meanwhile, add the sugar to the egg yolks and mix until light and smooth. Add the yogurt and seed oil, beat with an electric mixer and mix for about 2 minutes.
In a separate bowl, combine the flours and baking powder. Gently fold them into the yogurt mixture, avoiding lumps. Finish with the orange juice and zest, then mix for about a minute.
At this point, take the beaten egg whites and, using a spatula, gradually fold them into the batter, using circular motions from bottom to top.
Once incorporated into the batter, pour half of the batter into the greased and floured metal bundt pan.
To the remaining half, add the unsweetened cocoa powder and mix until smooth, then pour it over the batter.
To create ripples in the batter, dip a spoon into the pan and move it in a wave-like motion.
Now bake in a preheated oven at 170°C (340°F) for about 40 minutes, test with a toothpick, and remove from the oven.
Let it rest for 30 minutes before cutting and serving.