Ciambella mold large 3 pieces

Ciambella Form Large

The Italian breakfast cake

The cake of Romagna is one of the most famous, very highly appreciated cakes from northern Italy. Depending on the region, it is baked with different ingredients. The classic Ciambella is made with lemon and vanilla. The Ciambella cake is usually served in Italy only for breakfast. The cake is not too sweet and gets a fruity component from the lemon.
The cake is a true all-rounder. Although in Italy it is eaten for breakfast, a good cake can be eaten anytime. Its consistency allows you to take it on the road, because despite its lightness, it does not crumble quickly. It also goes very well with Sunday afternoon coffee. But what makes a good ciambella cake?

Here is a delicious recipe to try at home

You will need
:125 ml sunflower oil250
g ricotta200
g sugar
1 pinch of salt4

eggsDesiccated lemon zest from 1 - 2 lemonsVanilla seeds
from a fresh vanilla250
g flour1
teaspoon baking powderTo
decorate: some powdered snow

And this is how you can make a really good Ciambella cake:

Heat your oven to 180 degrees with top/bottom heat or to 160 degrees convection/hot air.
Mix oil, ricotta, sugar, salt, eggs, lemon zest and vanilla in a bowl and beat by hand or with a mixer on medium speed for about 3 minutes until foamy. Mix flour and baking powder, fold into the egg mixture and pour the batter into the mold.

Now place the mold on a rack in the middle of the oven and bake for 40 minutes. Let the cake stand for about 10 minutes before you take the ciambella out of the mold.
Now you just have to dust the cake with some powdered snow and the quick breakfast cake is ready. This mold is also very suitable for giving as a gift. For this you can put your Ciambella in a large Panettone package and tie it airtight with a bow.
The Italian dream is complete. Try it out!

Baking and chocolate paradise

You can find more traditional Italian baking ingredients and accessories in our Online store or on site at our location in Adliswil.