Ciambellone
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- Zest of 1 lemon
- 1/2 cup neutral-flavored oil
- 3 large eggs
- 1 cup whole-milk ricotta cheese
- 1/2 teaspoon vanilla extract
Glaze (optional)
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Indicates item can be purchased at Tenuta’s.
Directions:
- Prep: Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- Whisk dry ingredients: Combine flour, baking powder, and salt in a medium bowl.
- Cream sugar, zest, and oil: In a large bowl, combine the sugar and lemon zest with your fingers until fragrant. Add oil and whisk until incorporated.
- Beat eggs and ricotta: Whisk in the eggs one at a time. Add the ricotta and vanilla extract and beat until smooth and creamy.
- Combine batter: Slowly add the dry ingredients to the wet, mixing until just combined.
- Bake: Pour the batter into the prepared pan and bake for 40-50 minutes, or until a toothpick inserted comes out clean.
- Cool and glaze (optional): Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool fully. Prepare the glaze (if using) and drizzle over the cooled cake.
- Tips: Ricotta quality: Use fresh, whole-milk ricotta for the best flavor and texture. If your ricotta is very wet, you might strain it for a little while to drain excess liquid.
- Flavor boost: Add a tablespoon of orange liqueur or a pinch of ground cinnamon for extra flavor dimension.
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