Ciambellotto

A community recipe by MelissaF

Not tested or verified by Nigella.com

Introduction

A soft, lemony cake that is also great toasted. This cake has been in my family for a long time, and this particular recipe comes from my great Aunt in Sicily

Ingredients

Serves: 8-10

Metric Cups

3 eggs
1 pinch of salt
300 grams sugar
300 grams flour
125 millilitres vegetable oil
1 packet Italian vanilla baking powder
2 teaspoons pure vanilla extract
2 oranges (juice of)
½ lemon (juice of)

3 eggs
1 pinch of salt
10⅗ ounces sugar
10⅗ ounces flour
4 fluid ounces vegetable oil
1 packet Italian vanilla baking powder
2 teaspoons pure vanilla extract
2 oranges (juice of)
½ lemon (juice of)

Method

Ciambellotto is a community recipe submitted by MelissaF and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Beat eggs with salt and slowly add the sugar, beating well. Add oil and mix well. Add the flour and baking powder a spoonful at a time to the egg mixture - you'll notice that the batter will be quite stiff.

Finally, mix in vanilla extract, orange juice and lemon zest.

Pour the batter into a ring cake pan (approx. 22cm) and place into a 180Â° preheated oven for 45 minutes (try not to open the door until this time is up).

When ready the cake will be a nice golden brown with some cracks on the top. Leave to cool before slicing

Finally, mix in vanilla extract, orange juice and lemon zest.

Pour the batter into a ring cake pan (approx. 22cm) and place into a 180Â° preheated oven for 45 minutes (try not to open the door until this time is up).

When ready the cake will be a nice golden brown with some cracks on the top. Leave to cool before slicing

Additional Information

*This can be found in all Italian grocery stores. I use the Lievito Bertolini Vanigliato for all my baking (even American style baked goods) instead of baking powder/soda