Ciambella (Italian Ring Cake)

🧂 Ingredients

• 300 g All-purpose flour(Sifted for a lighter texture.)
• 150 g Granulated sugar
• 3 Large eggs(At room temperature.)
• 200 ml Whole milk(At room temperature.)
• 100 ml Mild olive oil or unsalted butter, melted(Olive oil will lend a slightly more rustic flavor; butter will be richer.)
• 1 large lemon Lemon zest(Finely grated, from an unwaxed lemon if possible.)
• 1.5 teaspoons Baking powder(Ensure it's fresh for proper leavening.)
• 0.5 teaspoon Salt(Enhances flavor.)

👨‍🍳 Instructions

1. 1

   Preheat your oven to 180°C (350°F). Grease and flour a 9-inch (23 cm) Bundt pan or ring mold thoroughly to prevent sticking.

   ⏱️ 5 minutes
2. 2

   In a large bowl, whisk together the eggs and granulated sugar. Beat vigorously with an electric mixer or by hand for about 5 minutes, until the mixture is pale yellow, thick, and significantly increased in volume (ribbon stage).

   ⏱️ 5 minutes
3. 3

   Gradually stream in the olive oil (or melted butter) while continuing to whisk. Then, add the milk and finely grated lemon zest. Mix until just combined.

   ⏱️ 3 minutes
4. 4

   In a separate medium bowl, whisk together the sifted flour, baking powder, and salt. This ensures the leavening agents are evenly distributed.

   ⏱️ 2 minutes
5. 5

   Add the dry ingredients to the wet ingredients in two additions. Gently fold them in using a spatula or whisk until no dry streaks of flour remain. Be careful not to overmix, as this can result in a tough cake.

   ⏱️ 5 minutes
6. 6

   Pour the batter evenly into the prepared Bundt pan. Smooth the top with the spatula.

   ⏱️ 1 minute
7. 7

   Bake for 35-40 minutes, or until the cake is golden brown and a wooden skewer or toothpick inserted into the center comes out clean. The cake should also spring back lightly when touched.

   ⏱️ 35-40 minutes
8. 8

   Let the cake cool in the pan on a wire rack for 10-15 minutes before inverting it onto the rack to cool completely. This prevents it from breaking.

   ⏱️ 15 minutes

💡 Pro Tips

• ✓This cake is intentionally simple, allowing the quality of the ingredients to shine.
• ✓Serve slices plain, dusted with powdered sugar, or with a side of fresh fruit or yogurt.
• ✓The traditional ring shape is achieved using a Bundt pan, but a standard tube pan or even a loaf pan can be used.
• ✓Ensure all wet ingredients (eggs, milk) are at room temperature for better emulsification and a smoother batter.

🔄 Variations

• Add 100g of dark chocolate chips to the batter along with the flour.
• Replace 50ml of milk with plain yogurt for a slightly tangier, moister cake.
• Infuse the milk with a vanilla bean or add 1 teaspoon of vanilla extract for extra aroma.

🥗 Nutrition

Per serving