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Ciambella is the quintessential Italian breakfast cake, found in every region of the country under different names and with minor local variations, but always recognisable by its ring shape and its unfussy, comforting character. It is the kind of cake that Italian grandmothers bake on Sunday mornings without a recipe, mixing it by hand in a ceramic bowl, and that children eat dunked into warm milk before school. This version is lightly scented with lemon zest and vanilla, made tender by vegetable oil and whole milk, and finished with a generous dusting of powdered sugar over the golden crust. The ring mould allows the heat to penetrate evenly, producing a cake that is moist inside with a delicately crisp exterior. Simple, honest, and deeply satisfying.
Prep
20 min
Cook
40 min
Total
60 min
Servings
4 srv
Difficulty
Easy
Calories
345 kcal
For 4 serving(s)
Per serving
Preheat the oven to 180°C (350°F). Grease and flour a ring cake mould (bundt or tube pan).
In a large bowl, whisk together the eggs and sugar until pale and slightly thickened, about 3 minutes.
Add the vegetable oil, milk, lemon zest, vanilla extract, and salt. Whisk until smooth and well combined.
Sift in the flour and baking powder and fold gently with a spatula until just incorporated - do not overmix.
Pour the batter into the prepared mould and tap gently on the counter to remove any air bubbles.
Bake for 35-40 minutes until the top is golden and a skewer inserted into the thickest part comes out clean.
Cool in the mould for 10 minutes, then turn out onto a wire rack to cool completely. Dust generously with powdered sugar before serving.
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