Ciambella Orange Italian Cake Food

CIAMBELLA ORANGE ITALIAN CAKE

Ciambella Orange Italian Cake image

Make and share this Ciambella Orange Italian Cake recipe from Food.com.

Provided by andypandy

Categories Dessert

Time 50m

Yield 1 10inch bundt cake

Number Of Ingredients 9

Ingredients

2 1/4 cups cake flour
1 1/4 teaspoons baking powder
1/8 teaspoon fine sea salt
3 large eggs
1 1/2 cups granulated sugar
1/4 cup fresh orange juice
1/4 cup extra virgin olive oil
2 oranges, zest of, grated and minced fine
powdered sugar, for dusting

Steps:

Preheat oven to 350 Degrees F.
Oil and then flour a bundt 10 inch pan.
Sift flour, salt, and powder together.
Beat eggs and the sugar until no grains are felt between the fingertips, about 7 minutes.
Eggs and sugar should be doubled and very pale in colour.
In thirds sprinkle flour over, and beat until just mixed, and alternating with the juice and oil.
End with the flour.
Pour into cake pan.
Bake 40 minutes, until done.
(s slight impression of your finger when touched>) Remove to wire rack, and cool.
Tip out, cool.
Sprinkle with a dusting of powdered sugar.

Nutrition Facts : Calories 3005.6, Fat 71.7, SaturatedFat 12.5, Cholesterol 634.5, Sodium 962.4, Carbohydrate 549.5, Fiber 5.4, Sugar 307.1, Protein 44.6

CIAMBELLA DELLA NONNA - ITALIAN BREAKFAST CAKE

Ciambella Della Nonna - Italian Breakfast Cake image

For many years my mother prepared this ring-shaped cake for our breakfast! My children love this super easy ciambella too. They spread some margarine and sugar over the slices and Yum... This is a souvenir in honor of my parents!

Provided by Artandkitchen

Categories Scones

Time 40m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

400 g flour (13 ounces)
150 g margarine (5 ounces) or 150 g butter (5 ounces)
180 g sugar (6 ounces)
1 pinch salt
4 eggs
1 teaspoon baking powder
1 teaspoon vanilla
2 tablespoons liqueur (we use maraschino)
1 lemon zest or 1 orange zest
100 ml milk (1/3 cup)
1 -2 tablespoon sugar (additional only for topping)

Steps:

Preheat the oven at 220°C (425.°F).
Grease your mold (I use a ring-shaped one) and dust with four.
Work all the ingredients (reserve the sugar for topping) with the kneading machine until smooth.
Spread the batter in the mold.
Top with sugar.
Bake for 30 minutes at 220°C (425°F).

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