Lemon Ciambella
Ciambella is the perfect snack cake that you don’t need a plate and fork to enjoy, perfect for when you’re on the go. Lemony and not too sweet, I so look forward to having this cake with my afternoon coffee.
Servings Prep Time
1bundt/ciambella 15 minutes
Cook Time
40minutes
Servings Prep Time
1bundt/ciambella 15 minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Note that the original recipe did not contain weights or measurements for ingredients. They used one glass to measure everything. So to give you an idea, they used a slightly narrow, short glass and measured as follows: 1 glass yogurt, 3 glasses of flour, 2 glasses of sugar and 1 glass of oil. I tried to use a similar sized glass and measured/weighed them to come up with my quantities. Butter and flour a bunt pan or ciambella pan. Mine is 26cm in diameter. Baking times may vary depending on the depth and size of your pan.
  2. Beat egg whites in a medium bowl until white and loosely foamy (not like meringue has to be airy but still bubbly). Set aside.
  3. In another bowl, beat egg yolks with sugar, then add yogurt, then oil, then zest and both extracts.
  4. Beat in the lievito/baking powder.
  5. Gently incorporate half the flour.
  6. Add egg whites and incorporate gently but fully.
  7. Add the rest of the flour and beat on low. When it’s mostly incorporated, switch to a rubber spatula and continue to stir by hand, in an up and over motion, until smooth.
  8. Preheat oven to 350F, convection if you have that setting. Otherwise, standard is fine. Check for doneness at 30-35 minutes. Mine was perfect at 40 minutes but ovens vary somewhat. Top should be deeply golden.
  9. Allow cake to cool for 10 minutes before removing it from the pan. Allow to cool completely, about 1 hour and then dust with icing sugar or make a lemony sugar glaze (icing sugar, juice of half a lemon + zest (to taste) and drizzle overtop.

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