ciambellone, an italian tea cake

June 28, 2018

A ciambellone is a simple, sunny Italian tea cake with lemon zest and a rich crumb typically baked in a tube pan, which gives it a torus shape, i.e. the appearance of a doughnut, which is, in fact, what Google Translate tells me is the translation of ciambellone. As I can never resist the siren call of either an everyday cake or a doughnut, I am unequivocally here for this.

lemon zest
sift

When someone told me last month the version at Caffe Marchio — which is described as a “rich, Italian-style bundt with a lemon glaze” — is one of her favorite cakes, and even found the recipe on the internet for me (subtle hint, there), my first thought was: but wait I already have a lemon cake that I know and love. Ina Garten’s assertively lemony lemon pound cake is a Top 5-level cake classic; you bring it to housewarmings, as host gifts, to teachers; everyone loves it. So, I broke the recipes out into proportions and found that the Caffe Marchio version uses oil instead of butter, more of it, a bit more sugar too, a combination of mascarpone and yogurt instead of buttermilk, and a lot less lemon. Why should I make a more rich, more sweet, and more mildly flavored cake than one I already like, you might ask? I mean, I did. So, I made them both, fully doubting that there was anything new worth needing to know in the land of citrusy tube cakes, and the ciambellone stopped me in my tracks.

Read more »

  • Share:

You Might Also Like

0 comments