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.
Photo by Ale Gambini – BreadLoveAndDreams.com
Servings : 12
Difficulty : easy
Prep Time : 20 min.
Cook Time : 50 min.
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
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.