Kitchen Recipe Collection
Italian Ciambellone (Breakfast Ring Cake)
The most classic Italian homemade breakfast. A simple, rustic, lemon-scented ring cake made with olive oil instead of butter, perfect for dipping in milk.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 10
- Difficulty
- easy
- Cuisine
- italian
Ingredients
Scaled for 10 servings
- all-purpose flour
- sugar
- eggs
- extra virgin olive oil or vegetable oil
- milk
- baking powder
- lemon zest
- vanilla extract
- powdered sugar
Equipment
- Bundt pan or ring mold
- Whisk
- Mixing bowls
Instructions
- 1
Preheat and Prep
Preheat oven to 350°F (175°C). Generously grease and flour a bundt pan or a ring-shaped cake mold.
- 2
Beat Eggs and Sugar
In a large bowl, vigorously whisk the eggs and sugar together for about 3-5 minutes until the mixture is pale, thick, and frothy.
- 3
Add Liquid Ingredients
While whisking continuously, slowly pour in the olive oil (or vegetable oil) and the milk.
- 4
Add Flavorings
Stir in the fresh lemon zest and vanilla extract.
- 5
Prepare Dry Ingredients
In a separate bowl, sift together the flour, baking powder, and a pinch of salt.
- 6
Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture. Fold gently with a spatula just until the flour disappears.
- 7
Avoid Overmixing
Do not overmix the batter, or the cake will become dense and tough.
- 8
Pour into Pan
Pour the batter evenly into the prepared ring mold. Tap the pan gently on the counter to remove large air bubbles.
- 9
Bake
Bake for 35-40 minutes. Do not open the oven door during the first 25 minutes to prevent the cake from collapsing.
- 10
Check for Doneness
Insert a wooden skewer into the center. If it comes out clean, the cake is ready.
- 11
Cool
Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
- 12
Garnish and Serve
Dust heavily with powdered sugar. Slice and serve with a hot cup of caffè latte.
Cooking Tips
- Using oil instead of butter gives this cake an incredibly soft crumb that stays moist for days.
- Beating the eggs and sugar thoroughly is the secret to a high, fluffy rise.
Variations
- Ciambellone Bicolore (Marble Cake): Divide the batter in half, mix cocoa powder into one half, and swirl them together in the pan.
Chef's Notes & Storage
- Often baked by Italian grandmothers (Nonne) on Sundays to be eaten for breakfast throughout the week.
Nutrition Estimate
280 calories · 5g protein · 38g carbs · 12g fat · 1g fiber per serving
