Ciambella Orange Italian Cake Recipes

CIAMBELLA DELLA NONNA - ITALIAN BREAKFAST CAKE

Ciambella Della Nonna - Italian Breakfast Cake image

For many years my mother prepared this ring-shaped cake for our breakfast! My children love this super easy ciambella too. They spread some margarine and sugar over the slices and Yum... This is a souvenir in honor of my parents!

Provided by Artandkitchen

Categories Scones

Time 40m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

400 g flour (13 ounces)
150 g margarine (5 ounces) or 150 g butter (5 ounces)
180 g sugar (6 ounces)
1 pinch salt
4 eggs
1 teaspoon baking powder
1 teaspoon vanilla
2 tablespoons liqueur (we use maraschino)
1 lemon zest or 1 orange zest
100 ml milk (1/3 cup)
1 -2 tablespoon sugar (additional only for topping)

Steps:

Preheat the oven at 220°C (425.°F).
Grease your mold (I use a ring-shaped one) and dust with four.
Work all the ingredients (reserve the sugar for topping) with the kneading machine until smooth.
Spread the batter in the mold.
Top with sugar.
Bake for 30 minutes at 220°C (425°F).

CIAMBELLA

Ciambella image

Ciambella is a delicious classic Italian cake that's traditionally eaten for breakfast, and it's incredibly simple and easy to make. Light, fluffy, tender, and with a great aromatic flavor of lemon and olive oil - it really is perfect with espresso in the morning!

Provided by Giada De Laurentiis

Categories Breakfast Dessert

Time 1h10m

Yield 10

Number Of Ingredients 12

Ingredients

3 eggs (at room temperature)
1 ¼ cup sugar
3/4 cup olive oil or vegetable oil
1 cup whole milk
2 teaspoons freshly grated lemon zest (from 2 lemons)
1/3 cup freshly squeezed lemon juice (from 1 large lemon)
1 teaspoon pure vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 teaspoons ground anise or fennel seed
Powdered sugar (to garnish)

Steps:

Preheat the oven to 350 degrees F. Position a rack one above the center position. Spray the inside of a 9 or 10 inch bundt pan with nonstick cooking spray and set aside.
In a medium bowl, use a band mixer to beat together the eggs and sugar until light and fluffy and pale in color, about 3 minutes. Add the olive oil, milk, lemon zest, lemon juice and vanilla extract to the bowl and beat again on medium speed until smooth and combined. Add the flour, baking powder, salt and fennel seed to the liquid ingredients and beat on low speed until just combined. Pour the batter into the prepared pan and bake for approximately 50 minutes or until a toothpick inserted in the center comes out without and crumbs. Cool in the pan for 15 minutes. Carefully invert the cake onto a wire rack and cool completely. Dust with powdered sugar and serve.

Nutrition Facts : ServingSize 10, Calories 414

CIAMBELLA ORANGE ITALIAN CAKE

Ciambella Orange Italian Cake image

Make and share this Ciambella Orange Italian Cake recipe from Food.com.

Provided by andypandy

Categories Dessert

Time 50m

Yield 1 10inch bundt cake

Number Of Ingredients 9

Ingredients

2 1/4 cups cake flour
1 1/4 teaspoons baking powder
1/8 teaspoon fine sea salt
3 large eggs
1 1/2 cups granulated sugar
1/4 cup fresh orange juice
1/4 cup extra virgin olive oil
2 oranges, zest of, grated and minced fine
powdered sugar, for dusting

Steps:

Preheat oven to 350 Degrees F.
Oil and then flour a bundt 10 inch pan.
Sift flour, salt, and powder together.
Beat eggs and the sugar until no grains are felt between the fingertips, about 7 minutes.
Eggs and sugar should be doubled and very pale in colour.
In thirds sprinkle flour over, and beat until just mixed, and alternating with the juice and oil.
End with the flour.
Pour into cake pan.
Bake 40 minutes, until done.
(s slight impression of your finger when touched>) Remove to wire rack, and cool.
Tip out, cool.
Sprinkle with a dusting of powdered sugar.

Nutrition Facts : Calories 3005.6, Fat 71.7, SaturatedFat 12.5, Cholesterol 634.5, Sodium 962.4, Carbohydrate 549.5, Fiber 5.4, Sugar 307.1, Protein 44.6

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