Such a pretty name, Ciambella! It literally translates to doughnut. Each region in Italy has many variations on how they make Ciambelle (plural), whether they be sweet or savoury. Although this cake is not literally a doughnut, the shape is inspired by one. It has a really moist texture and refreshing taste. As with a similar cake listed on this blog "torta al limone" (lemon cake),this cake would normally be eaten in Italy for breakfast with a cappuccino. Simply sprinkle with some icing sugar for understated presentation.
300g flour
250g sugar
1 3/4 cup of cream
1/2 tablespoon of baking powder
four large organic eggs
zest of one lemon (optional)
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| whisked egg whites |
how to make:
1: Separate egg yolks from whites. Beat sugar and egg yolks together
2: Sift and stir in flour and baking powder, stir to combine and add cream
3: Whisk eggs whites to form stiff peaks, lightly fold whipped egg whites into batter. Use a metal spoon, be careful not to knock the air out of the egg whites keeping the batter light
4: Pour in a greased bundt baking pan, place in a pre-heated 160 degree oven for about 45 minutes
5: Remove, allow to cool and sprinkle with icing sugar
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| waving the Italian flag in Viareggio, Tuscany |
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