December 27, 2022 Baking

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. 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.

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!

Jump To

What is a ciambella?
Why you'll love this ciambella recipe
Ingredients:
How to make this Italian Breakfast Ciambella recipe?
Expert tips for making Ciambella
FAQ's
Ciambella Romagnola-Italian Breakfast Cake

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.

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.

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.

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

slightly adapted from August 2012

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