Ciambella is the typical Italian cake with the hole. Because of the huge size of cake made with the following recipe, we used to call it Ciambellone which means BIG Ciambella.
This is the perfect treat for breakfast or afternoon snack.
The texture of this cake is soft and light, and it tastes very delicate.
2 cups all-purpose flour
2 cups potato starch
1 tablespoon baking powder
1 1/2 cup organic granulated sugar
6 eggs, separated
1 cup canola oil
1 cup water
1 organic orange (juice and zest)
grounded nuts (almonds, hazelnuts or walnuts), for garnish
confectioners sugar, for dusting
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 well incorporated.
Add the rest of the flour mixture, one cup of water, orange juice, orange zest and beat to form creamy cake batter.
Whip the egg whites at stiff peak.
Fold gently the whipped egg whites into the cake batter.
Pour into the cake pan.
Sprinkle with grounded nuts.
Bake for about 40 minutes.
Let cool completely, then sprinkle whit confectioners’ sugar.
Photo by Maurizio “OttO” The Togni
Published by A Queen In The Kitchen
Food writer, Italian food ambassador, cookbook author and award-nominee home chef in web series.
Copyright © 2017 Ale Gambini. All Rights Reserved.
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