Lemon Hazelnut Ciambelle
Recipe Type: Dolci
Serves: 12 servings
Ciambelle, a traditional Italian cake, is a treat enjoyed all over the country. With fresh lemon and hazelnut flavors, you can enjoy this treat at home for breakfast or dessert.
  • 2 cups all purpose flour
  • 2 cups potato starch
  • 1 sachet Italian baking powder with vanilla (I would suggest Bertolini brand)
  • 1.5 cups granulated sugar
  • 6 eggs, separated
  • 1 cup canola oil
  • 1 cup water
  • 1 large organic lemon (juice and grated rind)
  • ½ cup hazelnuts, coarsely chopped
  • powdered sugar, for dusting
  1. Preheat oven at 350 F degrees.
  2. Grease a 10 inch bundt cake pan with baking spray or butter and flour.
  3. In a large bowl, sift the flour, the potato starch, the baking powder and set aside.
  4. With a hand or stand mixer cream the egg yolks and sugar until pale yellow and creamy.
  5. Add half of the flour mixture, then one cup of canola oil and beat until incorporated.
  6. Add the rest of the flour mixture, one cup of water, lemon juice, lemon zest and beat until well incorporated.
  7. Whip the eggs whites at stiff peaks.
  8. Fold gently the whipped egg whites into the cake batter.
  9. Pour into the cake pan.
  10. Sprinkle with chopped hazelnuts.
  11. Bake for 50 minutes or until a toothpick comes out clean.
  12. Allow to cool completely in its pan, then sprinkle whit powdered sugar.
Recipe by Honest Cooking by Mercato Fabbrica at https://honestcooking.com/lemon-hazelnut-ciambelle/