Almond Ciambellone

The Almond Ciambellone is a fragrant and soft cake that is perfect for an Italian-style breakfast or snack. Here’s how to prepare it:

Ingredients

• 200 g of type 00 flour
• 200 g of sugar
• 100 g of finely chopped almonds
• 100 g of soft butter or seed oil
• 4 eggs
• 1 packet of baking powder
• Grated zest of 1 untreated lemon
• A pinch of salt
• Icing sugar for dusting (optional)

Preparation

1. Preheat the oven to 180 °C and butter and flour a ciambellone (bundt) pan.
2. In a large bowl, cream the soft butter (or oil) with the sugar until the mixture is fluffy and light in color.
3. Separate the yolks from the whites. Add the yolks one at a time to the butter and sugar mixture, mixing well after each addition.
4. Stir in the grated lemon zest and chopped almonds, blending thoroughly.
5. Incorporate the sifted flour with baking powder and mix until smooth.
6. In another bowl, beat the egg whites with a pinch of salt until stiff peaks form and gently fold them into the mixture, using a spatula and movements from the bottom up to not deflate them.
7. Pour the batter into the prepared pan and level the surface.
8. Bake for about 35-40 minutes or until a toothpick inserted in the center of the ciambellone comes out clean.
9. Remove the ciambellone from the oven and let it cool in the pan for a few minutes before unmolding it onto a cooling rack.
10. Once cool, you may dust with icing sugar before serving if desired.

Curiosity

The Ciambellone has ancient origins and various regional variations in Italy. The addition of almonds gives the cake a pleasant nutty flavor and slightly crunchier texture. The recipe can be further enhanced by adding chocolate chips or replacing the almonds with other nuts of your choice.