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Ciambellotto

A community recipe by

Not tested or verified by Nigella.com

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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

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 ounce 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 180° 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
  • 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 180° 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

    *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

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