Soft, quick and easy this ciambellone recipe is perfect anytime of the day!

The ciambellone recipe varies a lot in each household, everyone has its own one. With oil, with butter, with lard it depends on the region mainly but they’re all really flavorful.

When a was a kid my mother always baked some cake for me and my sister, whether it was a quick snack in the afternoon or a nice sweet breakfast, ring cake has been a staple food growing up in the 80s. And I know for sure that was the same in most all other households in Italy at that time (not that much today, even though it seems everyone is a Masterchef..).

When think of “ciambellone” (big donut) the first thing that comes to mind is my mother calling me while I was playing with my friend in the courtyard, to come home and have some cake in the afternoon. Soon after a little army of 5 or 6 kids rushed into my house to have something to drink and eat and then rush again to go back playing outside. This too unfortunately is not something you see often nowadays.

I might sound nostalgic, however those years running all day, playing with my friends were very happy, and can you believe we were happy without phones, computer and all those electronic devices? In fact I suspect we were much happier, but that’s another story.

Ciambellone recipe: sugar content, tips and variations

In the years I’ve tried several recipes for this classic cake, but when I came across the one my mother-in-law gave me, I totally fell in love with it.  It’s sweet, soft, with this citrus taste.. the perfect comfort food ever!
Even though this is not exactly a sugar free cake, the sugar content is absolutely lower that packaged snack and processed cakes you might find on the shelves of your supermarket. Actually this can yield up to 16 slices that would contain less than 10gr of sugar each, much less than a fruit yogurt can you believe it?

This is actually a basic ciambellone recipe that you customize to your taste in endless ways:

• add spices such as cinnamon, ginger and nutmeg
• add raisins or other dried fruits
• add cocoa or chocolate chips
• add fresh fruit such as blueberries, strawberries, apples or pears

Are you ready to make your own recipe?

How to store ciambellone

Ciambellone keeps for days at room temperature, however you need to cover it with a plastic wrap or aluminum foil. If you keep it in the fridge, I highly recommend to take it out a few hours before consuming it. Otherwise you can reheat it for a few minutes in the oven at low temperature. Ciambellone can also be frozen. Actually it keeps for months and you can pre-slice it so you have your serving ready any time.

If you want to really indulge.. try serving this ciambellone with a dollop of vanilla ice cream on top. Pure heaven!
The best way to eat it, for me it’s dipped in a cappuccino. It was my favorite breakfast ever when I was a kid (and I stil love it sooooo much!)

My ciambellone has hardened and it’s dry, what can I do?

If your ring cake became too dry and it’s not fluffy as before, do not throw it away! there are several ways you can reuse it.

1. You can make truffles with it
2. Use the slices in a trifle
3. Make crumbs for a cheesecake base
4. Dip the slices in egg and milk and turn it into an upscaled french toast.

Ingredients (14/16 servings)

• 3 eggs
• 300gr all purpose flour
• 150gr sugar
• 100ml of sunflower, peanut or coconut oil
• 200ml of milk of choice
• 30gr of baking powder
• orange or lemon zest

Method

Step 1
Preheat the oven at 180/200°C (350/390°F). Grease your baking pan with butter and then add some flour and move the pan to even distribute the flour on the surface. You could also use one of those non-stick sprays but I do not like that kind of products, you don’t really need all the other stuff in the spray.

Step 2
Put all the ingredients in a bowl and mix it with a whisk or in an electric mixer.

Step 3
Add the batter to the tray and cook for around 40/45 minutes.
You can check if it’s ready by putting into the cake a skewer, if it comes out clean, the cake is ready. Let it cool completely and enjoy.