Do It Yourself Dune-buggy

Ciambellone TO HAZEL, raisins and puffed (with buttermilk)

Ready in an instant for breakfast in the morning: I used the buttermilk that I had at home, but, failing that, it's good enough yogurt.

Ingredients:

• 250 ml buttermilk (mine was fruity)
• 70 ml of oil
• 2 small eggs
• 130 grams of sugar
• 440 g self raising flour
• 5 tablespoons chopped hazelnuts
• 3 tablespoons (if you like even more) of raisins
• 1 tablespoon Amaretto (or other liquor)
• 2 tablespoons of rice cereal (I did not have more;)

Soak raisins in the liqueur. Working with the hand blender (or electric, if you prefer) eggs with sugar, unire l’olio, il latticello, il liquore delle uvette e la farina setacciata. Incorporare le nocciole tritate, il riso soffiato e l’uvetta ed amalgamare il tutto.

Versare nello stampo a ciambella (imburrato ed infarinato se non è in silicone) e cuocere in forno preriscaldato a 180° per circa 45 min (fino a doratura, fare la prova stuzzicadenti).