Ciambellone is a soft Italian cake round-shaped like a large doughnut (Ciambellone literally means big ciambella, big doughnut), typically eaten at breakfast to be dipped in milk although no one denies themselves a slice or two as an afternoon treat. There are several versions, the classic basic ones has a hint of lemon or also lemon and vanilla, whilst one of the most popular is the two-coloured one, which is half vanilla and half cocoa.
Bundt Cake Pan 23 cm diameter, Preparation 30 mins, Cooking 45-50 mins
- Caster sugar 220 g
- Sifted Italian Flour 00 or Plain Flour / All Purpose Flour, 350 g
- Soft unsalted butter, 150 g
- Whole milk or soy milk at room temperature, 160 ml
- Medium-sized free-range eggs, 3
- Vanilla pod 1 or vanilla extract 2 ml
- Salt, a pinch
- Sifted baking powder 8 g
- Sifted unsweetened cocoa powder, 15 g
- Icing sugar for garnish, to taste
In a bowl, place the softened butter cut into chunks, the sugar and a pinch of salt and mix.
Cut into the vanilla pod and add the seeds or vanilla extract and add the beaten eggs.
In a separate bowl, place 300 g of sifted flour together with the sifted baking powder and stir.
Add the flour and baking powder to the liquid ingredients, stir and mix well, little by little pour in the milk. Once you have a homogeneous mixture, divide the mixture into two different bowls.
In one bowl, add 50 g of flour and mix well – you’ll get a fairly thick mixture. In the other bowl, add the sifted cocoa powder and mix well until the cocoa is well combined. If you have dark chocolate or chocolate chips, add them to the bowl to give it a more chocolatey touch.
Butter and lightly flour the mould, pour half of the vanilla mixture into the bottom, spreading it evenly with a spatula or the back of a spoon.
Pour the cocoa mixture on top, finish with the rest of the vanilla mixture again.
Bake Ciambellone in the preheated oven to 170° for about 45-50 minutes in static mode oven. To check if it is ready, do the toothpick test: if the toothpick comes out dry and clean, means it is ready.
Tip: If you should notice that the top is cooking a little too much and might burn, just cover it with aluminium foil.
Remove from the oven and allow it to cool, then turn the mould upside down, sprinkle with icing sugar and serve.