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Ciambella Romagnola-Italian Breakfast 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. 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!

 

 

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 it’s tortellini and prosiutto (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. 😉
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!)

slightly adapted from August 2012

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Print Recipe
5 from 6 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

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
  • pear 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.

All images and text ©Savoring Italy

buon appetito! Happy Friday:) Thanks for stopping by!
xo
Lora

 

Reader Interactions

Comments

  4. Julia says

    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

  9. The KitchenMaid says

    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

  16. Lisa says

    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

  25. Chic & Gorgeous Treats says

    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

  31. Helene Dsouza says

    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

  38. Stephanie Muzzall says

    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

      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

      Reply

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