One of the stellar culinary cornerstones of Emilia-Romagna’s home bakers, Ciambella proves common kitchen ingredients of butter, sugar, eggs, flour, and milk are indispensable as they create the family cake from the cherished recipe passed down through generations. Even Italian pastry chefs refer to their heritage and feature this beloved cake in their pasticcerìe windows.
Ciambella is a fine cake for eating. Simple and simply adorned. This is the cake you crave as a snack, slice in hand as you putter around your home. What a delightful breakfast it makes with cappuccino or caffe latte, perhaps fresh peaches, cherries, or berries alongside. Sprinkle with powdered sugar, spread with jam, slather Nutella, plop clouds of softly-whipped cream on top.
Ciambella is a fine cake for dessert, too. Present it as a wine cake. Finish your meal with a flourish by pairing it with Italian dessert wine. Measurement conversions include weight and/or volume since every baker prepares recipes differently. Make with a stand or handheld mixer. Flavor and texture remain excellent for 3 days after baking then serve lightly toasted. I hope you enjoy this cake. It is a treasure.
Original recipe, thoroughly tested. Easy step-by-step directions. Ingredient listing includes ounce/gram weights, volume, and inch/centimeter measurements, where applicable, making it easy to follow. Baking temperatures include F/C/Gas Mark for your convenience. Timing may vary with heat source. One PDF with photos. Makes one 9-inch/23-cm springform tube or Bundt cake. Bakes 2-inches/5-cm high. 12 servings. Bake Time: 40 to 45 minutes.