Grandma’s Classic Ciambellone
Ciambellone is an easy-to-make dessert, a classic that Italian grandmothers made with a few simple ingredients: sugar, flour, oil and eggs.

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Grandma’s Classic Ciambellone

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Ingredients

Adjust Servings:
4 Egg
180 g Sugar
120 g Vegetable oil
150 g Whole milk
300 g Flour '00' type
16 g Baking powder
1 tablespoon Vanilla flavor

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Ingredients

Directions

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Ciambellone is a soft, easy and genuine dessert, a classic of home cooking prepared with a few simple ingredients: sugar, flour, oil, milk and eggs.

Its appearance is reminiscent of the rustic cakes of yesteryear, those that Italian grandmothers used to prepare to then gather the whole family together and enjoy them in joy.

Excellent to eat for breakfast or snack, accompanied by a cup of milk or coffee, ciambellone is really easy to prepare: the eggs and sugar are whipped for a few minutes and to this mixture are then added the oil, milk and sifted flour. The dough also can be flavored with vanilla or lemon zest or cinnamon.

The ciambellone, once baked and cooled, lends itself to being cut in half (or sliced) and filled with spreadable creams, jams and marmalades.
For an even more scenic touch, it can then be decorated with chocolate frosting or buttercream.

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Steps

1
Done

To prepare the ciambellone, we start by beating the eggs with the sugar in a large bowl using electric whips [1]. We whip until we get a light, frothy and homogeneous mixture.
After that, we pour in the seed oil [2].

2
Done

and then, while continuing to stir, add the milk [3]. We flavor with a teaspoon of vanilla flavor, or if we prefer with the grated zest of half a lemon or a pinch of cinnamon.
We add the 00 flour [4] and sifted baking powder a little at a time. Mix well until the mixture is smooth and even.

3
Done

We pour into a doughnut mold [5]: we used a 22-24 cm diameter silicone one; if you use a traditional one, remember to butter or oil it to prevent the dough from sticking to the surface.
We bake in a preheated oven at 170°C (338°F) for 40-45 minutes if ventilated, or in a static oven at 180°C (356°F) for 45-50 minutes [6].

Our classic ciambellone cake is ready!
Once cooled, we can sprinkle the surface with icing sugar.

4
Done

Tips

- Our classic ciambellone cake will keep for about 3 days tightly sealed outside the refrigerator (or under a glass bell) or you can freeze it in slices.
- You can replace 50 g of flour with the same amount of potato starch or cornstarch.
- Ciambellone is perfect for everyday breakfast or a break during the afternoon accompanied by a hot drink or juice.

Eatsitaly

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