Nonna's Ciambellone Breakfast Cake
A tall, golden ring cake with a tender, moist crumb scented with lemon and vanilla, dusted simply with powdered sugar. This is the classic Italian breakfast cake found in every nonna's kitchen, meant for dunking into caffe latte each morning. Humble ingredients, timeless comfort, and a crumb so soft it practically sighs.
Ingredients
- 300g all-purpose flour
- 200g granulated sugar
- 3 large eggs, room temperature
- 150ml extra virgin olive oil (mild, fruity variety)
+ 8 more ingredients
Instructions
Preheat the oven to 180C (350F). Generously butter a 24-26cm bundt or ring cake pan and dust with flour, tapping out the excess.
In a large bowl, whisk the eggs and sugar together vigorously for 3-4 minutes until pale, thick, and ribbon-like. This aeration is the foundation of the cake's lightness.
Slowly drizzle in the olive oil while continuing to whisk, then add the milk, lemon zest, lemon juice, and vanilla extract. Whisk until smooth and emulsified.
In a separate bowl, sift together the flour, baking powder, and salt.
Add the dry ingredients to the wet mixture in three additions, folding gently with a large spatula after each addition until just incorporated. Do not overmix; stop the moment you see no more dry streaks.
Pour the batter into the prepared pan and smooth the top gently with the spatula.
Bake for 40-45 minutes until the cake is deeply golden on top and a wooden skewer inserted into the center comes out clean or with just a few moist crumbs.
Let the cake cool in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely.
Dust generously with powdered sugar just before serving. Slice thick and serve alongside espresso or caffe latte.
Nutrition Estimate
Per serving • Estimated by Blinner AI