Today in Italy is FERRAGOSTO (from the Latin Feriae Augusti – Augustus’ rest), the most important summer holiday. Businesses and government offices are closed for celebrating the Catholic feast of the Assumption of Mary (Mother of Jesus). In many cities, towns and villages Ferragosto is celebrated with a PROCESSIONE, a procession of people carrying the statue of Mary and FIREWORKS. The Italians will spend the day out of town, heading to the beach or mountains, setting up picnics or BBQs.
Let’s celebrate Ferragosto by baking a super soft, nutty Ciambella (the Italian ring cake).
Photo by Ale Gambini – A Queen In The Kitchen
Servings : 12
Difficulty : easy
Prep Time : 20 min.
Cook Time : 50 min.
2 cups flour type 00
3/4 cup potato starch
1 sachet vanilla baking powder (I highly recommend Bertolini brand)
10 tbsp unsalted butter, room temperature
1.5 cups granulated sugar
4 eggs, separated and room temperature
1 tbsp vanilla extract
1 cup whole milk, room temperature
1/2 cup raw almonds
pearl sugar, to garnish
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 butter and sugar.
Add the egg yolks (one at the time), vanilla extract and mix thoroughly.
Add half of the flour mixture, the milk and mix, then add the rest of the flour mixture and mix until well blended.
Whip the eggs whites at stiff peaks.
Fold gently the whipped egg whites into the cake batter.
Pour into the cake pan.
Sprinkle with pearl sugar and almonds.
Bake for 50 minutes or until a toothpick comes out clean.
Allow to cool completely in its pan before serving.