Lemon Ciambella
The word ciambella translates to “donut” hence the round shape of this cake with a hole like a donut. Traditionally eaten at breakfast, this cake is wonderful any time of the day.
The use of olive oil in this recipe keeps the cake moist for days, wrapped tightly at room temperature.
I’m so excited to bring you my first recipe in collaboration with Strippaggio!! I’ve added a link so you can go directly to their website to order their Lemon Extra Virgin Olive OIl, See below.
Lemon Ciambella
A moist and delicious Italian Cake make with olive oil. Traditionally eaten at breakfast, this cake is wonderful anytime of the day.
Ingredients
- 200 grams of Granulated Sugar 1 Cup
- 2 Whole Large Eggs
- 2 Egg Yolks
- ¼ Teaspoon of Kosher Salt
- 120 ml Vegetable Oil ½ Cup
- 210 grams of All-Purpose Flour 1 ¾ Cups
- 2 ½ Teaspoons of Baking Powder
- 180 ml of Farm Fresh Dairies BUttermilk ¾ Cup
- 4 Teaspoons of Instant Espresso Powder
- 1 Teaspoon of Hot Water
- 3/4 Cup of Finely Ground Toasted Hazelnuts
Glaze:
- 100 grams of Chocolate Hazelnut Spread
- 60 grams of Heavy Cream
- 2-3 Tablespoons of Coarsely Chopped Hazelnuts
Instructions
- Preheat your oven to 350° ℉
- Butter and flour, very well, a 9" x 3"tube pan.
- In the bowl of a stand mixer, or using a large bowl with a hand mixer, place the sugar, eggs, egg yolks and salt and beat for 4-5 minutes on high speed with the whisk attachment. The mixture should be light in color and double in volume.
- Add the vegetable oil and whisk on medium speed until incorporated.
- Whisk together the flour and the baking powder.
- Sift half the dry ingredients into the bowl and beat on low speed just until the flour is incorporated.
- Add the buttermilk and continue to whisk on low speed until incorporated.
- Sift in th remaining flour and whisk until combined.
- Whisk together the instant espresso powder and water until you have a smooth paste.
- Divide the dough in half. Add the espresso paste to one half and stir to combine. Add the ground hazelnuts to the other half and stir to combine
- Randomly add the 2 batters to the prepared pan. and swirl with a flat knife. Pour the batter into the prepared pan and bake for 30-32 minutes.
- Let cool in the pan for about 10 minutes.
- Remove from the pan and place on a rack to cool completely
Glaze:
- Warm the heavy cream and pour over the chocolate hazelnut spread. Whisk together until smooth.
- Drizzle over the cake and garnish with chopped hazelnuts.
It’s a terrific recipe, very easy and the end product is DELICIOUS! I’ve already had two requests to make it again 🙂
Thanks so much!!