Ciambellone - Olive Oil Bundt Cake
User Reviews
5
-
Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
12
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Calories
252 kcal
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Cuisine
Italian
Ciambellone - Olive Oil Bundt Cake
Description
Ciambellone – Olive Oil Bundt Cake relies on a batter of eggs and sugar whisked until fluffy, gradually blended with olive oil, milk, vanilla essence, and fresh orange zest for a mild citrus note. The flour and baking powder are sifted in and combined delicately to maintain a light texture without overmixing. The batter is then poured into a generously buttered and floured bundt or springform pan.
Baked at 340°F (170°C) for about 40 minutes, the cake develops a golden crust and a soft crumb inside. A clean toothpick inserted in the center confirms doneness. Cooling at room temperature before removing from the pan prevents sticking. The cake has a moist, tender crumb softened by olive oil and brightened by orange zest.
This olive oil bundt cake is ideal for slicing and serving plain or dusted with confectioner's sugar. It pairs well with coffee or tea as a simple, elegant treat. Proper storage keeps it fresh for a few days in an airtight container.
Using grams for measuring ingredients enhances accuracy and consistency. The cake can be stored uncovered at room temperature for a couple of hours or covered, then refrigerated in slices for 3-4 days to maintain freshness.
Ingredients
- 4 egg
- 180 g sugar approx ¾ cup + 2 tbsp
- 120 ml extra-virgin olive oil approx ½ cup
- 150 ml milk approx ⅔ cup
- 1 teaspoon vanilla extract
- orange zest
- 300 g all-purpose flour approx 2+½ cups
- 1 tablespoon baking powder
Instructions
- Preheat oven to 340°F/170°C and generously butter and flour a 9-inch or 10-inch springform bundt pan.
- In a large bowl whisk the eggs and sugar with a hand mixer until pale and fluffy, about 2 minutes.
- Continue to whisk and slowly pour in the extra-virgin olive oil, followed by the milk, then whisk in the vanilla extract and orange zest.
- Place a sieve over the bowl, add the flour and baking powder and sift the ingredients into the bowl. Whisk all the ingredients gently until just combined, do not over mix.
- Pour the cake batter into the prepared bundt pan. Place in the oven and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the ciambellone from the oven and allow to cool completely at room temperature, then remove from the cake pan. Sprinkle some confectioner's sugar on top if you like and serve.
Notes
- Using grams for measuring ingredients ensures more accurate, consistent results than cups.
- Serve Ciambellone at room temperature or with a light dusting of powdered sugar for simple presentation.
- Store cake slices in a sealed container or ziplock bag in the refrigerator, where they keep for 3 to 4 days.
- Leave whole cake at room temperature under a cake cover for up to 2 hours in a cool, dry spot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 55mg | 18% |
| Sodium | 128mg | 5% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 79IU | 2% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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