Ciambella (ring cake)
- ¾ lb all-purpose flour
- 5 oz sugar
- 2 eggs
- 1 package baking powder
- 1 lemon zest , grated
- 2 oz butter
- 3 ½ tablespoons milk
- 1 egg yolk
Let the butter soften at room temperature before start preparing your donut.
In a bowl, knead the eggs, egg yolk and sugar and add the butter.
Then add to the mix the lemon zest and slowly the flour and baking powder (sifted together), and finally the milk.
Stir until mixture is smooth and without lumps.
Grease the mold, pour the mixture in and place in preheated oven at 390 F. for 30 minutes or until the cake is golden brown.
Remove from the oven, let cool the cake and serve it sprinkling with plenty of sugar.
The ciambella is one of the most widespread Italian recipes. Even though this term originally referred to a sweet cake, it seems as though the term derives from savillum, the name of an ancient Latin focaccia. Nowadays, the word ciambellahas come to refer to any sort of ring-chapped bread, sweet or savory, baked or fried. Due to the fact that ciambella is a generic term, you can at least one type in almost every region in Italy, usually made with a flour and yeast-based dough.
Did you known that…
That there is an Italian proverb that says“not all ciambelle have a hole”? This metaphor means that even when you do things well, not always do you get perfect results.
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