Ciambella (Italian Ring Cake)
Why this recipe works
- Classic ring-cake method: The batter follows a simple Italian-style sponge approach, relying on well-whisked eggs, gentle mixing and a ring tin for even baking.
- Lightly sweet finish: Caster sugar sweetens the crumb without making the cake heavy, while lemon zest and vanilla keep the flavour fresh.
- Keeps well: The cake can be stored whole or sliced, and the texture is best when served at room temperature with icing sugar added just before serving.
Get the most out of this recipe
Ingredient notes
- Use mild olive oil: A mild olive oil gives the cake softness and a subtle savoury edge without overwhelming the lemon and vanilla.
- Start with room-temperature ingredients: Room-temperature eggs and milk help the batter emulsify smoothly with the oil, supporting a lighter crumb.
- Fresh zest matters: Fresh lemon zest gives cleaner citrus aroma than bottled flavourings and works especially well in a plain sponge.
Texture tips
- Whisk the eggs well: Whisking the eggs and sugar until pale and ribboning traps air in the batter, helping the cake rise evenly.
- Mix gently after adding flour: Once the flour is added, whisk only until no dry patches remain to keep the crumb tender rather than dense.
- Cool before dusting: Add icing sugar only once the cake is completely cool so it stays powdery rather than dissolving into the surface.
Timing notes
- Cool briefly in the tin: Letting the cake sit in the tin before turning it out helps it firm up enough to release cleanly from the grooves.
- Best served at room temperature: The crumb tastes softer and more fragrant at room temperature, especially if the cake has been refrigerated.
Make-ahead tips
- Bake ahead: Ciambella can be baked in advance and kept airtight, making it convenient for breakfast, coffee breaks or simple desserts.
- Freeze in slices: Freeze well-wrapped slices and thaw at room temperature for an easy make-ahead serving option.
- Bring back to room temperature: If chilled, allow the cake to come back to room temperature before serving for the best texture.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 170°C (340°F). Lightly oil a Bundt-style ring tin, making sure the centre tube and grooves are well coated.
- In a large bowl, whisk the eggs and caster sugar for 3 to 4 minutes until pale, thick and ribboning. Finely zest the lemon into the bowl and whisk in the vanilla.
- Whisk in the milk, then slowly stream in the olive oil while whisking until smooth and glossy. The mixture should look slightly thickened and emulsified.
- Sift in the flour and baking powder, add the salt, then whisk gently just until you no longer see dry flour. Scrape the bowl to make sure everything is evenly combined.
- Pour the batter into the prepared tin and level the top. 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 lightest crumb, keep the eggs and whole milk at room temperature so the batter emulsifies smoothly with the olive oil.
- If the cake browns 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 a recognised food safety mark.
Substitutions
- Replace Vanilla extract with the finely grated zest of the lemon for a more citrus-forward cake.
- Replace Olive oil with light olive oil for a milder flavour.
Storage
- Refrigerate up to 4 days
- Store in an airtight container. For the best texture, keep at room temperature for up to 2 days, or refrigerate for up to 4 days and bring back to room temperature before serving; freeze slices well wrapped for up to 2 months and thaw at room temperature.
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Recipe overview
- Servings: 10 servings
- Total time: 1h 20min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Eggs Gluten Milk Wheat
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