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Easter Chocolate Chip and Ricotta Ciambellone

A very easy to make cake that is truly no-fuss. It is super soft from the rich ricotta choice and is perfect to make for any holiday, or just to have for Sunday morning breakfast. The addition of chocolate chips will please all the chocolate lovers and goes so nicely with zip of flavor from the lemon zest.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Italian
Keyword: Bundt Cake, Easter, ricotta
Servings: 1 Bundt cake
Calories: 2569kcal
Author: Lora

Ingredients

  • 1 ¼ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 4 eggs separated
  • 1 cup sugar
  • 1 cup ricotta
  • ¼ cup butter melted 4 Tablespoons
  • 1 Tablespoon lemon liqueur or lemon juice
  • zest of one organic lemon
  • 1 teaspoon vanilla extract
  • ½ cup semi-sweet chocolate chips or dark chocolate chips
  • malted Easter eggs for decoration

Instructions

  • Preheat the oven to 350ºF. Grease and flour Bundt pan (or you could use baking spray, as I did).
  • In a medium bowl, combine the flour, baking powder and salt. Stir to blend.
  • Beat the egg whites until stiff. Remove from the mixer and add to small bowl; set aside.
  • In the bowl of the mixer, beat the butter, ricotta and sugar until blended, about 3 minutes. With the machine running, add the egg yolks one at a time.
  • Add the lemon liqueur (or juice), zest and vanilla until combined. Add the dry ingredients, a small amount at a time, until combined. Fold in the chocolate chips. Fold in the egg whites a little bit at a time until incorporated.
  • Spoon into prepared cake pan and bake for about 35-40 minutes
  • Every oven is different so check your cake with a skewer at about 35 minutes to see if done.
  • Let cool and remove from cake pan. Dust with confectioner's sugar.
  • Decorate with malted Easter eggs in the middle if serving for Easter.

Notes

  1. Ingredient Quality: Use high-quality ingredients, especially for key flavor components like the ricotta, lemon, and chocolate chips. Fresh, full-fat ricotta and organic lemons can significantly enhance the flavor of the cake.
  2. Room Temperature Ingredients: Ensure ingredients like eggs, ricotta, and butter are at room temperature before mixing. This helps to create a smooth, emulsified batter that bakes evenly.
  3. Zest Technique: When zesting the lemon, avoid the white pith beneath the colored skin as it is bitter. Use only the outer zest for the best flavor.
  4. Gentle Folding: When incorporating the beaten egg whites into the batter, fold gently to maintain the airiness. This helps the cake rise and stay light in texture.
  5. Pan Preparation: Thoroughly grease and flour the Bundt pan, or use a baking spray with flour, to ensure the cake releases cleanly after baking. Make sure to get into all the crevices of the pan.
  6. Baking Time: Oven temperatures can vary, so start checking the cake for doneness a few minutes before the recommended baking time. The cake is done when a skewer inserted into the thickest part comes out clean.
  7. Cooling: Allow the cake to cool in the pan for about 10 minutes before inverting onto a wire rack. Cooling too long in the pan can cause the cake to stick.
  8. Flavor Development: While delicious fresh, the flavors of the ciambellone can deepen after a day, so consider making it a day ahead of when you plan to serve it.
  9. Serving: For an extra touch of flavor and presentation, serve with a dusting of powdered sugar, a drizzle of lemon glaze, or alongside fresh berries or a dollop of whipped cream.
  10. Storage: Store the cake properly to maintain its moisture and flavor. A cake dome or an airtight container can help keep it fresh if you’re not serving it immediately.

Nutrition

Calories: 2569kcal | Carbohydrates: 387g | Protein: 60g | Fat: 85g | Saturated Fat: 46g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Trans Fat: 0.1g | Cholesterol: 787mg | Sodium: 2488mg | Potassium: 1055mg | Fiber: 10g | Sugar: 245g | Vitamin A: 2099IU | Vitamin C: 8mg | Calcium: 1366mg | Iron: 19mg