Colazione (breakfast《-read post) is one of my favorite meals of the day. Why? Because i dolci (sweets) are one of my indulgences, and what better way to wake up, then with a beautiful ciambellone (bundt cake—literally, large donut) sitting on your breakfast table waiting for you to partake? I am golosa (gluttonous) and one piece is never enough for me. This cake will feed up to 14 people…..or 6 Kristin Petrucci’s!
If you are not Italian, serve this for Sunday brunch or dessert 🙂
Don’t forget to use our Ricotta recipe and Lemon Glaze recipe to top off the ciambellone!
Ciambellone pronounced: (cham-bell-own-eh)
Prep Time: 15
Cooking Time: 35-40 min
1 cup Extra Virgin Olive Oil plus extra for greasing pan
1 cup homemade ricotta (recipe on my blog)
4 large eggs
2-4 Tablespoons freshly squeezed lemon juice
Grated lemon zest from 2 organic lemons
2 ¼ cup all-purpose flour plus extra for dusting pan
¾ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
Preheat oven to 350˚F
Prepare a 9 inch Bundt pan or 9 x 5 x 3 inch bread loaf by generously greasing it then dusting it with flour.
- In Stand mixer or with hand mixer or large bowl mix wet ingredients starting with olive oil and ricotta. Slowly beat in one egg at a time. Add Lemon juice and lemon zest and beat on Medium-high speed for 30 seconds or until fully incorporated.
- In a separate bowl mix together dry ingredients.
- Mix wet ingredients into the dry ingredients and beat or whisk until the mixture is fully mixed well. You will have a fairly thick batter.
- Pour batter into prepared Bundt pan or loaf pan and bake. Bundt pan 30-40 minutes, loaf pan 40-50 minutes. Be aware that batter should not be higher than 2/3 of the pan. The Cake will raise while cooking. Cook until the cake is a dark golden brown and a toothpick or thin knife comes out clean.
- Cool slightly before turning over onto serving plate.
- Prepare lemon glaze. Poor over ciambellone.
- Serve at room temperature.
Pictures were taken at Alpine Food Storage.
Photo credit: Hannah Grimmet Photography
Recipe adapted from Rachel Roddy’s recipe in “My Kitchen in Rome”
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