I’ve always loved to bake Ciambelle, the traditional Italian cakes with the hole, and this one is a huge one so I’ll call it Ciambellone (big ciambella). This cake has a delightful, airy texture with a citrus and nutty flavor. I used to enjoy a slice of this delicious treat for breakfast or afternoon tea. If stored in an air-tight container, it will last fresh for the whole week.
Enjoy as is or slightly coated with a thin layer of your favorite hazelnut spread.
Buon Appetito!!!
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Lemon Hazelnut Ciambelle
- Total Time: 1 hour 10 mins
- Yield: 12 servings
Description
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.
Ingredients
- 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)
- 1/2 cup hazelnuts (coarsely chopped)
- powdered sugar (for dusting)
Instructions
- Preheat oven at 350 F degrees.
- Grease a 10 inch bundt cake pan with baking spray or butter and flour.
- In a large bowl, sift the flour, the potato starch, the baking powder and set aside.
- With a hand or stand mixer cream the egg yolks and sugar until pale yellow and creamy.
- Add half of the flour mixture, then one cup of canola oil and beat until incorporated.
- Add the rest of the flour mixture, one cup of water, lemon juice, lemon zest and beat until well incorporated.
- Whip the eggs whites at stiff peaks.
- Fold gently the whipped egg whites into the cake batter.
- Pour into the cake pan.
- Sprinkle with chopped hazelnuts.
- Bake for 50 minutes or until a toothpick comes out clean.
- Allow to cool completely in its pan, then sprinkle whit powdered sugar.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dolci
Frequently Asked Questions
Can I use a different nut instead of hazelnuts in the Lemon Hazelnut Ciambelle?
Yes, you can substitute hazelnuts with almonds or walnuts, but keep in mind that the flavor profile will change slightly.
What type of lemon should I use for the Lemon Hazelnut Ciambelle?
You should use fresh, preferably organic lemons for the best flavor; avoid bottled lemon juice as it will not provide the same zest.
How can I achieve the right texture for my Ciambellone?
Ensure the eggs are at room temperature, cream the egg yolks and sugar thoroughly until pale and creamy, and fold in the whipped egg whites gently to maintain an airy texture.
2 tsp
What is theamount in tsp or grams of the baking powder