Soft Ciambellone Cake Recipes
CIAMBELLA
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
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
SOFT "CIAMBELLONE" CAKE
I do not know the real story of the "ciambellone", but for sure I can tell that it is present in every recipe-book of Italian families! It is one of those recipes handed down from grandmothers. Simple to make, not expensive and tasty. And it is loved by children too! Perfect plain or spread on with jam, custard or nutella. Great for breakfast or snack with a cup of tea or coffee.
Provided by Vane84
Categories Dessert
Time 45m
Yield 1 cake mold, 12 serving(s)
Number Of Ingredients 10
Steps:
- Beat the eggs with the sugar until they become frothy. Stirring, gradually add the sifted flour, then add the vanilla, water and oil.
- You should get a soft and smooth dough. Next, add the baking powder. Grease a cake mold with butter and cover with flour. Remove the excess flour.
- (This is a traditional way to not stick dessert in the mold, if you prefer, you can always use the spray.).
- Pour 3/4 of the mixture into the mold.
- With the 1/4 of the mixture that is left add the cocoa powder, mix well and pour on top of the mixture already in the mold.
- In order to blend the mixture togheter, take a knife and make a small concentric circles through both mixtures for an original effect.
- Bake in hot oven at 350°F for 35 minutes.
- (to be sure it is done, check the cooking with a toothpick.)
- Let the cake cool before removing from the mold.
- Enjoy it!
Nutrition Facts : Calories 256.2, Fat 12.3, SaturatedFat 1.9, Cholesterol 46.5, Sodium 109.6, Carbohydrate 33.5, Fiber 0.9, Sugar 16.8, Protein 3.9
RING CAKE -- CIAMBELLONE
Ring Cake, or Ciambellone: Ciambelle, ring cakes, are among the most common Italian cakes. This particular version, which is Sardinian, is richer than many.
Provided by Phil Franco
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- PREPARATION:.
- Preheat your oven to 380 F (190 C).
- Mash the ricotta with the tines of a fork, mixing until it is creamy in texture, and combine it with the sugar, grated zests, eggs, vanilla, cinnamon and a bit more than half the orange juice.
- Mix well, fold in the flour and the rising agent, and then pour the batter into a floured ring mold. Brush the surface of the cake with the remaining orange juice, dust it with sugar, and bake it until it begins to pull away from the sides of the pan and a toothpick inserted into the center comes out dry (about 40 minutes, but check before then).
Nutrition Facts : Calories 547.6, Fat 10.9, SaturatedFat 5.8, Cholesterol 135.9, Sodium 116.8, Carbohydrate 96, Fiber 3.2, Sugar 42.2, Protein 16.6
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