Classic Italian Ciambella Recipe
User Reviews
5
Classic Italian Ciambella Recipe
Description
The Classic Italian Ciambella Recipe features a tender sponge cake flavored with grated orange and lemon zest, enhanced by vanilla extract. Beating the eggs with sugar and zest until light and frothy creates an airy base, to which oil or melted butter is incorporated smoothly. The sifted flour, baking powder, and salt are alternately combined with the milk to maintain a smooth, velvety batter with soft peaks. The batter is poured into a buttered and floured bundt pan, topped with pearl sugar for texture and sweetness on the crust.
Baked at 350°F (180°C), this ciambella develops a golden crust and retains moisture inside, yielding a soft crumb and delicate citrus aroma. The cake is a versatile treat suitable for breakfast, with coffee or tea, or as a simple dessert. The pearl sugar adds a distinctive crunch contrasting the tender interior.
Preparation timing benefits from using room temperature ingredients, especially eggs and milk, which ensures proper emulsification and rises. The quick batter mixing keeps the sponge light. It can be served plain or dusted with powdered sugar for extra sweetness. Storing the cake in an airtight container preserves its freshness for several days.
Ingredients
- 300 grams all-purpose flour
- 165 grams seed oil alternatively 165 gr melted butter
- 250 grams granulated sugar
- 4 egg room temperature, medium
- 100 grams milk room temp (which you can substitute with 100 gr water if you do not have milk)
- 1 orange zest (grated orange peel)
- 1 lemon zest (grated lemon peel)
- 1 tsp vanilla extract
- 1 tablespoon baking powder
- 1 pinch salt
- 4 - 5 tablespoons pearl sugar and/or powdered sugar, for decoration
Instructions
- Preheat the oven to 350° F | 180° C.
- Take your 10 in | 24-cm bundt pan and butter (or olive oil) and flour the bottom and sides.
- Place the eggs (egg whites and yolks), sugar, vanilla and orange and lemon zest into a large bowl with high sides and beat on high with an electric hand mixer until frothy and light.
- Now drizzle in the oil into the egg and sugar mixture, still beating with an electric hand mixer on high speed.
- Sift the flour, baking powder and salt into a separate large bowl and stir with a whisk.
- Alternate between adding the dry ingredients and the milk into the egg mixture with the other wet ingredients while beating with the hand mixer on low to medium speed until you have added all the ingredients, which should only take 30 seconds or less and the result should be a smooth, velvety batter with soft peaks.
- Pour the ciambella batter into the prepared bundt pan and sprinkle the pearl sugar over the top.
- Bake the sponge cake in the preheated oven on the middle rack for about 45 minutes. After 20-25 minutes check to see if the top is browning too much, if it is, lower the heat to 340° F | 170°C and continue baking.
- The ciambella cake is done baking when the toothpick inserted comes out dry and the top is golden brown. Remove from the oven and let the cake cool in the pan for 15 minutes before removing from the mold and placing the ciambella onto a wire rack to cool completely before serving. You can add powdered sugar to the top if desired before serving this delicious cake cut into individual slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 493kcal | 25% |
| Carbohydrates | 64g | 21% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 83mg | 28% |
| Sodium | 44mg | 2% |
| Potassium | 290mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
| Vitamin A | 179IU | 4% |
| Vitamin C | 16mg | 18% |
| Calcium | 109mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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