A traditional Italian cake that takes on many forms, including being served with milk or dipped into wine after an elegant dinner.
By Veronica Lavenia
This classic Italian cake was, in the course of time, personalized, taking on different names and different characteristics according to the recipes with which it was prepared. Each Ciambella that is made can be consumed in different ways: as a sweet treat dipped in milk or wine, or as a dessert after lunch or dinner.
This recipe comes from my new cookbook, The Rustic Italian Bakery. The book features classic Italian sweet recipes that are perfect for the home cook looking to embark on a culinary adventure. You can find a copy here.
Classic Ciambella CakeVeronica Lavenia
- 100 g 3½ oz raw honey
- 75 ml 3 fl oz mild extra virgin olive oil (or 100 ml (3½ fl oz) cold-pressed sunflower oil)
- 2 large eggs
- Pinch of sea salt
- 1 tsp organic “Bourbon” vanilla powder
- 4 tbsp vanilla yogurt
- 100 g 3½ oz white rice flour, sifted
- 200 g 7 oz white Farro flour, sifted
- 15 g ½ oz organic baking powder
- 4 tbsp warm water
- Preheat oven to 180°C (350°F).
- Mix together the honey and the olive oil. Add the eggs, one at a time, beating well. Add the salt and vanilla powder. Pour in the yogurt and continue to mix.
- Add the flours and the baking powder, mixing well to combine all the ingredients. Add the warm water.
- Pour the batter into an oiled and floured doughnut cake pan. Bake for 30–35 minutes, or until done in the center.
Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery", "The Vegetarian Italian Kitchen" and "A Modern Italian table", published by New Holland Publishers Australia.