Hazelnut Ciambellone

The hazelnut ciambellone is a classic, versatile, and delicious dessert. Here is the recipe for an Italian-style hazelnut ciambellone.

Ingredients

• 200 g of type 00 flour
• 100 g of hazelnut flour
• 200 g of sugar
• 100 g of melted and cooled butter
• 4 eggs
• 100 ml of milk
• 1 packet of baking powder for cakes
• A pinch of salt
• Grated zest of 1 lemon (optional)
• Powdered sugar (for decorating)

Preparation

1. Preheat the oven to 180 °C and butter and flour a ciambellone pan.
2. In a bowl, mix the flours with sifted baking powder and a pinch of salt.
3. In a second bowl, beat the eggs with the sugar until the mixture is light and fluffy.
4. Gently stir the melted butter into the egg and sugar mixture.
5. Add grated lemon zest for a touch of freshness and aroma that pairs well with the hazelnuts.
6. Alternately add the flour mixture and milk to the liquid mixture, gently stirring until you obtain a smooth batter.
7. Pour the batter into the prepared pan and level the surface.
8. Bake for about 40-45 minutes or until a toothpick inserted into the center of the ciambellone comes out clean.
9. Allow the ciambellone to cool completely before unmolding it.
10. Finally, dust with powdered sugar before serving for a final touch of sweetness and beauty.

Curiosity

The hazelnut flour not only adds flavor but also nutrients to the cake, making it a choice rich in energy and taste. Hazelnuts are a widely used element in Italian pastry, with the Piedmont region being the foremost proponent thanks to the famous “Nocciola Piemonte IGP” variety, also known as “Tonda Gentile delle Langhe”.

If you wish to pair the ciambellone with a wine, you might opt for a slightly sparkling and sweet Moscato d’Asti, which pairs well with the flavors of dry pastries and hazelnuts.