Ciambella all’Arancia (Italian Orange Ring Cake)
Why this recipe works
- Bright citrus flavour: Fresh orange zest and juice give the cake its clear, fragrant orange character without relying on a glaze or syrup.
- Simple whisked batter: The batter comes together in one bowl with straightforward mixing, making it approachable even for less experienced bakers.
- Keeps well: The olive oil helps the crumb stay tender, so the cake can be baked ahead and finished with icing sugar just before serving.
Get the most out of this recipe
Ingredient notes
- Choose juicy oranges: Firm, juicy oranges give both fragrant zest and enough juice for a clean citrus flavour.
- Zest before juicing: Zest the oranges while they are still whole, taking care to avoid the bitter white pith.
- Adjust the olive oil character: A regular olive oil gives a subtle savoury note, while a light olive oil keeps the flavour milder.
Texture tips
- Whisk until pale: Whisking the eggs and sugar until pale and slightly thickened helps create a lighter crumb.
- Stop once smooth: After the flour is added, whisk only until the batter is smooth and lump-free to keep the cake tender.
- Check near the end: Bake until golden and a skewer comes out clean; if the top colours too quickly, cover it loosely for the final stage of baking.
Make-ahead tips
- Bake in advance: Once cool, store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
- Freeze without icing sugar: Freeze slices without the icing sugar, then defrost at room temperature and dust just before serving.
- Finish just before serving: Add the icing sugar at the last moment so it stays dry and visible rather than dissolving into the surface.
Authenticity notes
- Home-style Italian cake: Ciambella is a simple ring cake often kept plain rather than heavily frosted, making it suited to everyday serving.
- Serve simply: It works well at room temperature with coffee or tea, where the orange and olive oil flavours remain clear.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 170°C (340°F). Lightly oil a ring cake tin with a little of the olive oil, then set it aside.
- Finely zest the navel orange and the orange into a large bowl, then squeeze both and measure out 180 ml juice. Whisk in the eggs, granulated sugar and vanilla extract until the mixture looks pale and slightly thickened.
- Whisk in the olive oil in a steady stream until glossy. Sift in the plain flour, baking powder and fine sea salt, then whisk just until smooth and lump-free.
- Pour the batter into the prepared tin and tap it gently on the worktop to level. Bake for 40 to 45 minutes, until golden and a skewer inserted comes out clean.
- Cool in the tin for 10 minutes, then turn out onto a rack to cool completely. Dust with icing sugar just before serving.
Recipe notes
Tips
- For the cleanest citrus flavour, zest the oranges before juicing and avoid the white pith.
- If the cake is browning too quickly, loosely cover the top with foil for the final 10 to 15 minutes of baking.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use eggs stamped with the British Lion mark or an equivalent pasteurised egg.
Substitutions
- Replace the olive oil with light olive oil for a milder flavour.
- Replace the vanilla extract with the finely grated zest of the orange for a more intensely citrus finish.
Storage
- Refrigerate up to 4 days
- Store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Freeze slices (without icing sugar) for up to 2 months; defrost at room temperature and dust with icing sugar just before serving.
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Recipe overview
- Servings: 10 servings
- Total time: 1h 10min (15min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Eggs Gluten Wheat
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