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Home » Popular » Italian baking » Ciambella Romagnola-Italian Breakfast Cake

Ciambella Romagnola-Italian Breakfast Cake

December 27, 2022 by Lora

Jump to Recipe - Print Recipe

Ciambella Romagnola-Italian Breakfast Cake ~ this is a classic Italian style ring cake with lots of lemony flavor and a delicate crumb. This Italian cake is traditionally served for breakfast. The dough is light and fluffy, full of delicate citrus flavor, with a hint of vanilla. The outside has a nice crunchy texture from the sugar crystals sprinkled on top before baking.

close up view of cake


There are certain recipes that I don’t mind baking over and over again. Simple recipes that you wouldn’t believe taste as wonderful as they do. It’s a cake from my childhood that my children also love to enjoy!

Contents hide
1 What is a ciambella?
2 Why you’ll love this ciambella recipe
3 Ingredients:
4 How to make this Italian Breakfast Ciambella recipe?
5 Expert tips for making Ciambella
6 FAQ’s
7 Ciambella Romagnola-Italian Breakfast Cake
7.1 Equipment
7.2 Ingredients
7.3 Instructions
7.4 Notes
7.5 Nutrition

What is a ciambella?

A ciambella is an Italian breakfast cake that has a ring shape. To give it its distinctive look, the edges are pinched together before baking. It’s made with ingredients such as flour, eggs, butter or oil, sugar, and lemon zest for flavor. Some recipes also include nuts or raisins for added texture and flavor.

Why you’ll love this ciambella recipe

  • It is so easy-comes together in 10 minutes
  • Requires minimal ingredients.
  • The cake is light and fluffy, with a hint of lemon zest.
  • It’s perfect for breakfast or an afternoon snack, served either warm or cold.
overhead view of cake

Like this Italian ring cake recipe that I’ve had many times in Rimini and here in Florida baked by my best friend’s mamma who is from Bologna. Rimini and Bologna are cities both in the delicious Emilia-Romagna area of Italy. Well, every area in Italy is delicious. But this particular area is famous for its tortellini and prosciutto (prosciutto di Parma)and of course, Parmeggiano Reggiano.

I know there are as many ways to make a ciambella as there is to make a Bundt cake. This is one of the ways nonna Marta makes it (my best friend’s mamma from Bologna) and I don’t argue with her. She says you can never have enough lemon zest.

Actually, very time a bake a cake she tells me in Italian, “Lora, you could’ve used more lemon zest”. I could add the zest of 6 lemons and it still wouldn’t be enough for Marta. But I don’t argue with her. I just shake my head in agreement as I watch her finish off the cake

Ingredients:

  • 2 cups all-purpose flour even better, the Italian “00” flour
  • 2 tsp baking powder
  • 1 pinch of salt
  • zest of one lemon preferably organic
  • 2/3 cup butter melted
  • 1 cup sugar
  • 4 eggs separated
  • 1 cup warm milk
  • 1 teaspoon vanilla
  • pearl sugar to sprinkle on top before baking

How to make this Italian Breakfast Ciambella recipe?

  • Butter and flour a tube pan (or spray generously with baking spray-my preferred method for its ease).
  • Preheat oven to 350 Melt the butter and set aside.  In a medium sized bowl, whisk together the flour, baking powder, salt and lemon zest; set aside. In a medium sized mixing bowl, beat the egg whites until white and form soft peaks
  • In a large mixing bowl, add the sugar. Beat in the egg yolks one at a time.
  • On medium speed, mix in about 1/2 cup of the flour mixture to the egg and sugar mixture; beat about one minute. Beat in another 1/2 cup of the flour mixture and slowly add in the melted butter; beat until combined (about 1 more minute). Stop the mixture to scrape the sides of the mixing bowl with a spatula when needed.
  • On medium speed, mix in 1/2 of the milk and the vanilla followed by another 1/2 cup of the flour mixture until combined (about 1 minute scraping down the sides of the bowl as needed. Mix in the rest of the milk followed by the rest of the flour mixture.
mixing ingredients in bowl

Stir in about 1/3 of the egg whites into the batter. Fold in the rest of the egg whites. Bring the batter from the bottom of the bowl over the egg whites and keep turning the bowl around until it is all folded together.

mixing ingredients in bowl
  • Pour the batter into your prepared tube pan and even out the top of the batter with yoru spatula; tap pan carefully on your counter to level out the batter.
  • Sprinkle on the pearl sugar (decorators sugaand bake 40-45 minutes, or until a toothpick inserted in middle comes out clean. Let cool and then remove the bottom of the pan and place on your serving plate.

I love this ciambella because it is a simple cake that reminds me of being in Italy. When I smell it baking in the oven I close my eyes for a minute and picture me being back in my mother-in-laws kitchen waiting for a cake.

It’s perfect at breakfast with a  steaming hot cup of cappuccino and even better with a glass of sweet white wine after a wonderful meal. It’s the perfect cake to bake for your mom or a special lady this Mother’s Day!

Our Coconut Lime Bundt Cake is delightful or these Vegan Matcha Brownies (so good!)

Expert tips for making Ciambella

  • When you are combining the wet and dry ingredients, mix them together just until combined and don’t overmix.
  • For an extra lemony flavor, add some freshly-squeezed lemon juice to the batter.
  • Sprinkle some sugar crystals on top to give it a crunchy texture after baking.
  • Let the cake cool completely before slicing and serving it.

FAQ’s

How to store ciambella?

Ciambella can be stored in an airtight container at room temperature for up to 3 days. If you want the cake to last longer, you can refrigerate it for up to 5 days or freeze it for up to 2 months. Let the cake thaw overnight in the refrigerator before serving.

What are the traditional ingredients for ciambella?

he traditional ingredients for ciambella are flour, eggs, butter or oil, sugar, and lemon zest. Some recipes may also include nuts or raisins for added texture and flavor.

Can I freeze ciambella?

Yes, you can freeze ciambella for up to 2 months. Let the cake thaw overnight in the refrigerator before serving. Enjoy!

What is the best way to serve ciambella?

Ciambella is best served either warm or cold, with a sprinkle of powdered sugar on top. It’s perfect for breakfast or an afternoon snack.

Where is ciambella from?

Ciambella is a traditional Italian breakfast cake that has a ring shape. It originated in Romagna, Italy and is traditionally served for breakfast or an afternoon snack

bite taken out of slice of cake

slightly adapted from August 2012

Other recipes like this:

  • Cinnamon Coffee Cake with Pecan Topping
  • Easy Apple Bundt Cake
  • Vegan Berry Crumble Bars
  • Easy Italian Plum Cake
Did you make this? Please RATE THE RECIPE below:)

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overhead image of ciambella romagnola
Print Recipe Pin Recipe Rate this Recipe
5 from 9 votes

Ciambella Romagnola-Italian Breakfast Cake

Ciambella Romagnola-Italian Breakfast Cake ~ this is a classic Italian style ring cake with lots of lemony flavor and a delicate crumb. It’s a cake from my childhood that my children also love to enjoy!
Prep Time10 mins
Cook Time50 mins
Course: Dessert
Cuisine: Italian
Keyword: apple cake, ciambella
Servings: 8
Calories: 379kcal
Author: Lora

Equipment

  • Ciambella Cake pan

Ingredients

  • 2 cups all-purpose flour even better, the Italian “00” flour
  • 2 tsp baking powder
  • 1 pinch of salt
  • zest of one lemon preferably organic
  • 2/3 cup butter melted
  • 1 cup sugar
  • 4 eggs separated
  • 1 cup warm milk
  • 1 teaspoon vanilla
  • pearl sugar to sprinkle on top before baking

Instructions

  • Butter and flour a tube pan (or spray generously with baking spray-my preferred method for its ease).
  • Preheat oven to 350 Melt the butter and set aside.  In a medium sized bowl, whisk together the flour, baking powder, salt and lemon zest; set aside. In a medium sized mixing bowl, beat the egg whites until white and form soft peaks
  • In a large mixing bowl, add the sugar. Beat in the egg yolks one at a time.
  • On medium speed, mix in about 1/2 cup of the flour mixture to the egg and sugar mixture; beat about one minute. Beat in another 1/2 cup of the flour mixture and slowly add in the melted butter; beat until combined (about 1 more minute). Stop the mixture to scrape the sides of the mixing bowl with a spatula when needed.
  • On medium speed, mix in 1/2 of the milk and the vanilla followed by another 1/2 cup of the flour mixture until combined (about 1 minutscraping down the sides of the bowl as needed. Mix in the rest of the milk followed by the rest of the flour mixture.
  • Stir in about 1/3 of the egg whites into the batter. Fold in the rest of the egg whites. Bring the batter from the bottom of the bowl over the egg whites and keep turning the bowl around until it is all folded together.
  • Pour the batter into your prepared tube pan and even out the top of the batter with yoru spatula; tap pan carefully on your counter to level out the batter.
  • Sprinkle on the pearl sugar (decorators sugaand bake 40-45 minutes, or until a toothpick inserted in middle comes out clean. Let cool and then remove the bottom of the pan and place on your serving plate.

Notes

All images and text  ©Savoring Italy.  Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.

Nutrition

Calories: 379kcal | Carbohydrates: 49g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 260mg | Potassium: 70mg | Fiber: 1g | Sugar: 25g | Vitamin A: 592IU | Calcium: 81mg | Iron: 2mg
Tried this recipe?Mention @savoringitaly or tag #savoringitaly!

All images and text ©Savoring Italy

buon appetito! Thanks for stopping by!
xo
Lora

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Comments

  1. Brian @ A Thought For Food says

    August 13, 2012 at 12:37 pm

    Look at those beautiful peaks in the egg whites. Fabulous! I bet this is the perfect way to start the day.

    Reply
  2. Paula @ Vintage Kitchen Notes says

    August 13, 2012 at 12:54 pm

    I agree with Marta on the lemon zest. What´s interesting is suggesting 00 flour. Here we have 000 used for breads and 0000 which is supposed to be pastry flour. Now I don´t know anymore! Will have to do a little research, jaja

    Reply
    • Savoring Italy says

      August 15, 2012 at 2:21 am

      oh wow, Paula. I never heard of 000 and 0000 flour. Is that in all of S. America or only Argentina?

  3. Baker Street says

    August 13, 2012 at 1:16 pm

    light and fluffy crumb, soft and moist – that's how I like a breakfast cake! this recipe sounds amazing, Lora!

    Reply
  4. Julia says

    August 13, 2012 at 1:32 pm

    This looks delicious and reminds me very much of a recipe my grandmother makes (we're from Abruzzo). The main difference is that her recipe calls for oil and not butter.

    Reply
  5. Anonymous says

    August 13, 2012 at 2:01 pm

    Very similar to my nonnas recipe, it looks delicious. I fancy a slice now. We are from Puglia!x

    Reply
  6. Annamaria says

    August 13, 2012 at 3:06 pm

    Looks delicious. Have you found the Italian “00” flour in the US?

    Reply
    • Savoring Italy says

      August 15, 2012 at 2:20 am

      I have found it at an Italian specialty market, Annamaria. I brought a little bag home from Italy. 🙂

  7. Xinmei @ Pudding Pie Lane says

    August 13, 2012 at 5:12 pm

    Who wouldn't want cake for breakfast? 😀 This one looks really moist and delicious 🙂

    Reply
  8. Laura (Tutti Dolci) says

    August 13, 2012 at 6:07 pm

    I love this cake and I'm such a lemon lover too – I know I'll be adding extra zest :).

    Reply
  9. The KitchenMaid says

    August 13, 2012 at 6:35 pm

    Cake for breakfast sounds wonderful (a close second to trifle for breakfast, I think). I misread your post at first and thought you were suggesting a glass of sweet wine at breakfast too – which isn't a bad idea, I guess, if you can go back to bed afterwards!

    Reply
  10. SweetSugarBelle says

    August 13, 2012 at 6:52 pm

    Simply beautiful, Lora!

    Reply
  11. Patty says

    August 13, 2012 at 7:17 pm

    I really just want a slice right now!

    Reply
  12. Maureen | Orgasmic Chef says

    August 13, 2012 at 10:02 pm

    it's 8am in Australia and a piece of this cake would be perfect at this exact moment! 🙂

    Reply
  13. Carol | a cup of mascarpone says

    August 13, 2012 at 10:27 pm

    What an absolutely lovely recipe and story. I love hearing about Italian family traditional recipes, coming from an Italian family myself. This has just been added to my must makes. Thanks for sharing!!

    Reply
  14. Jen @ Savory Simple says

    August 14, 2012 at 1:36 am

    What a beautiful recipe!

    Reply
  15. Pacheco Patty says

    August 14, 2012 at 1:56 am

    Italian breakfast cake with lemon- I'm being transported to a good place, thanks;-)

    Reply
  16. Lisa says

    August 14, 2012 at 4:24 am

    I can't believe I can say I've actually had a Ciambella Romagnola, but I did! My neighbors growing up were Italian..and the Mom made this for us (along with pounds of Aglio Olio..to die for!), but I remember she added ricotta to it..is that normal? In any event..yours looks beautiful..and sometimes you can never have enough lemon zest! xo

    Reply
  17. Nami | Just One Cookbook says

    August 14, 2012 at 7:27 am

    Perfect breakfast cake indeed! Very simple ingredient and I already can see how delicious this is from the pictures. I agree with everyone – I also love lemon zest in sweets!

    Reply
  18. Barbara | Creative Culinary says

    August 14, 2012 at 2:29 pm

    I have got to stop looking at blogs before I get up; now I've got a list of things I want to make as soon as I walk into the kitchen. I want THIS for breakfast!

    Reply
  19. Paula-bell'alimento says

    August 14, 2012 at 2:39 pm

    Buonissimo! I haven't had this in so long. Time to fix that ; ) xoxo

    Reply
  20. Shulie says

    August 14, 2012 at 8:10 pm

    OMG I can even have this with tea now. Gorgeous Italian cake for breakfast Lora. Superb job as usual!

    Reply
  21. Carolyn says

    August 14, 2012 at 10:49 pm

    Simply gorgeous, Lora. As usual!

    Reply
  22. Elisabeth says

    August 15, 2012 at 12:59 am

    Lora, the ciambella was so amazing, light, lemony and just the right sweetness. I really loved this and hope you make it soon, again!
    xoxo

    Reply
  23. lena says

    August 15, 2012 at 2:36 am

    i might not know how to pronounce this cake but i sure love taking a bite at it! it looks marvelous!

    Reply
  24. Kiran @ KiranTarun.com says

    August 15, 2012 at 5:19 am

    I love Italian cakes like this with my afternoon tea. Delish 🙂

    Reply
  25. Chic & Gorgeous Treats says

    August 15, 2012 at 10:05 am

    Hi Lora, this cake is so light and fluffy. I really love cakes with lemon zest incorporated. Am book marking to make them when I crave for cakes, erm.. almost on a weekly or fourth nightly basis. LOL.. Have a good week! xoxo, Jo

    Reply
  26. Winnie says

    August 16, 2012 at 1:37 pm

    I've never heard of this cake, but I definitely like what I see.
    I'd definitely love to try, so I'm pinning it

    Reply
  27. Jenny @ BAKE says

    August 16, 2012 at 4:03 pm

    this cake looks beautiful! your italian memories sound beautiful!

    Reply
  28. Paula says

    August 16, 2012 at 11:52 pm

    Cake for breakfast! That is legal and without guilt? I'm all in 🙂

    Reply
  29. Lizzy Do says

    August 17, 2012 at 12:53 am

    The crumb of this amazing cake is just divine! And I think the zest of one lemon is perfect 🙂

    Reply
  30. Lorraine Joy Alegria-Vizcarra says

    August 17, 2012 at 4:21 am

    This cake looks wonderful. I love that this is perfect for breakfast.

    Reply
  31. Helene Dsouza says

    August 21, 2012 at 1:58 pm

    A cake that reminds us of precious memories can only be a great. I love sponge cakes and I dont know what the world would be without them O.O I have never tried throwing in huge amounts of lemon zest, I tastes odd when bakes, but then that my "weird" taste. 😉

    Reply
  32. Chrissie Baker says

    May 25, 2019 at 3:42 am

    5 stars
    OMG this looks DIVINE. I’m sure this is incredibly delicious!

    Reply
  33. Erin | Dinners,Dishes and Dessert says

    May 25, 2019 at 9:01 am

    5 stars
    What a great way to start the day!

    Reply
  34. Sara Welch says

    May 26, 2019 at 1:40 pm

    5 stars
    I can’t wait to make this for breakfast tomorrow! Perfect for Memorial Day!

    Reply
  35. Beth Pierce says

    May 26, 2019 at 1:56 pm

    5 stars
    I really enjoyed this cake! It was so light and fluffy; everything I was hoping for and more! Delicious!

    Reply
  36. Catalina says

    May 26, 2019 at 3:12 pm

    5 stars
    I love the texture of this cake! It looks heavenly! Yum!

    Reply
  37. Krista says

    May 29, 2019 at 2:47 pm

    5 stars
    This is one breakfast cake I just can’t wait to make! Perfect start to your day!

    Reply
  38. Stephanie Muzzall says

    February 27, 2020 at 1:13 pm

    I have this in the oven right now, but I am making it in the kind of bundt tin that you invert. How long do you think this cake will last? I’ve just realised I am running to work tomorrow so I can’t take it in. d’oh!

    Reply
    • Lora says

      February 28, 2020 at 7:26 am

      Hi Stephanie, You could leave it a couple days out. You could also slice (wrap and place in zipped freezer plastic bag)and freeze for whenever you want a portion (for up to 3 months in freezer). If you want it to last for up to a week, store the cake in the refrigerator. Happy Baking! XX

  39. Jenn L says

    January 1, 2021 at 11:57 am

    5 stars
    Thank you for this perfect recipe. I halved it and it came out picture perfect. The crumb was light and soft. The flavor spot on with light sweet lemon notes and a buttery finish from the softly golden crust. This will become a treasured addition to my recipe collection.

    Reply
    • Lora says

      January 1, 2021 at 7:07 pm

      Hi Jenn-Thank you for letting me know. Happy it turned out great halving the recipe! Happy Baking!!

  40. Justine Ricci says

    February 2, 2021 at 5:34 pm

    Do u have a recipe for creasa cheese bread

    Reply
    • Lora says

      February 3, 2021 at 7:25 am

      Hi Justine…are you looking for a crescia al formaggio? Here is one: https://www.savoringitaly.com/crescia-al-formaggio-italian-easter/

  41. Anton says

    October 10, 2022 at 2:00 am

    5 stars
    Reminds me of Nonna, thanks for the recipe. Loved it. ❤️

    Reply
    • Lora says

      October 10, 2022 at 6:13 am

      Hi Anton-Awww…so happy it reminds you of your nonna! Thank you for taking the time to write me 🙂 XX

  42. Luisa Bellissimo says

    January 13, 2023 at 8:29 am

    5 stars
    My two grandsons really love this cake and always ask me to make it for them!
    So very easy and delicious!
    Thank for all your great recipes.

    Reply
    • Lora says

      January 13, 2023 at 8:41 am

      Ciao Luisa…so happy your grandsons enjoy this cake! THANK YOU for taking the time to let us know! XX

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Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. We work hard to create recipes that are inclusive of many sorts of diets, but do not follow one diet. Read More

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