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 Ciambellone (ring cake) | Status Approved | | Name |  Ciambellone (ring cake) | | Category | Breakfast, Cakes & Pastries, Italian | | Serves/Yields | 6 | | Source | Guido | | Difficulty | Easy | | Prep. Time | 30 min | | Cook Time | 50 min | | Introduction | | This is probably the easiest Italian cake ever.
With the use of sunflower seed oil instead of butter it is suitable for dairy intolerant/allergic.
The Italians eat this cake for breakfast with a cappuccino.
Kate's note: I had to play with this recipe to adapt it to American ingredients. The Italians use a special type of cake yeast that I have not been able to find here. | | Ingredients | | 1 pound ( 2 1/2 cups) granulated_sugar .
1 pound ( 3 cups) cake_flour
2 packets Fleischman's Rapid Rise yeast (or 1 envelope Bertolini lievito per dolci or LIEVITO PANE DEGLI ANGELI
1/2 tsp salt
1/2 tsp baking powder
5 large eggs at room temperature
3/4 cups sunflower_seed_oil lighter version
3/4 cup water at 120 F
Grated zest of one lemon or 1 tsp vanilla_extract | | Directions | | Step: 1 | Preheat oven at 325°F (165°C)
Prepare a 4 to 5 cup ring mould by greasing and flouring or spraying with a pan spray with flour.
In a large bowl with an electric mixer, beats eggs with sugar until light and fluffy.
Add oil , salt, lemon zest or vanilla. Mix well.
Add flour and yeast. Mix on high speed until all ingredients are well incorporated and batter is fluffy. | | Step: 2 | Pour batter into prepared cake pan and bake for 40 /50 minutes or untill a toothpick comes out clean.
Cool cake for about 45 minutes before unmolding onto a cake plate, preferrably with a cover. Keep tightly wrapped
Note: it's very important to use a ring cake mold:This way the cake will be perfectly baked inside and will not burn outside. |
Time submitted: Wednesday, October 11. 2006 at 19:45:06 Contributed By: guido
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Rate It| Average score: 3.11 () votes: 18 |  |  |  | |  |  | Comments
No Comments Allowed for Anonymous, please register Re: Ciambellone (ring cake) (Score 1)
By guido on Thursday, October 12, 2006 @ 11:05:03 CEST
(User Info | Send a Message) | Hints: cut ciambellone in half and fill with apricot jam, or if you are as bad as me, use a whole jar of Nutella :D
If you like it more fluffy, separate eggs and beat whites untill stiffy before adding to the mixture.
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Re: Ciambellone (ring cake) (Score 1)
By Kate on Friday, November 28, 2008 @ 07:13:43 CET
(User Info | Send a Message) | | I made this cake awile back and forgot place a comment. It is delicious, moist , with a texture similar to pound cake. |
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