Coffee Ciambella

The coffee ciambella is a soft and fragrant dessert, perfect for breakfast or an energetic snack. Here’s how to prepare it with an Italian touch, perhaps introducing a typical ingredient like espresso coffee, which will give a more pronounced taste compared to the soluble coffee found in other international recipes.

Ingredients

• 200 g of type 00 flour
• 200 g of sugar
• 3 eggs
• 100 ml of seed oil
• 100 ml of cold espresso coffee
• 1 packet of baking powder
• 30 g of unsweetened cocoa powder
• A pinch of salt

Preparation

1. Preheat the oven to 180 °C and grease a ciambella pan with some butter and flour it, or use a non-stick spray.
2. Whisk the eggs with the sugar in a bowl until you have a light and fluffy mixture.
3. Slowly add the oil, continuing to mix.
4. Incorporate the already cooled espresso coffee into the egg and sugar mixture.
5. In another bowl, sift the flour, cocoa, baking powder and a pinch of salt together.
6. Combine the dry ingredients with the liquid mixture, gently mixing from the bottom up to avoid deflating the batter.
7. Pour the batter into the prepared pan and level the surface with a spatula.
8. Bake the ciambella for about 35-40 minutes or until a toothpick inserted in the center comes out clean.
9. Let the ciambella cool before unmolding and serving. If desired, you can dust it with powdered sugar or serve it with a chocolate sauce.

Curiosity

The coffee ciambella is an aromatic variant of the classic ciambella. In Italy, using espresso coffee in home baking is quite common, thanks to the deep love for this beverage. It’s possible to further enrich the ciambella with chocolate chips or a coffee glaze to enhance its flavor.