Marbled Ciambellone

The marbled ciambellone is a classic of homemade pastry, much loved for its softness and the delightful visual and flavor contrast between the cocoa and the vanilla parts. Here’s how to prepare it:

Ingredients

• 300 g of all-purpose flour
• 200 g of sugar
• 100 g of soft butter
• 3 eggs
• 125 ml of milk
• 16 g of baking powder for sweets
• 1 sachet of vanillin or 2 teaspoons of vanilla extract
• 30 g of unsweetened cocoa powder
• A pinch of salt

Preparation

1. Preheat the oven to 180 °C and butter and flour (or use parchment paper) a ciambellone mold.
2. In a bowl, beat the soft butter with the sugar using an electric whisk or mixer until the mixture is frothy.
3. Add the eggs, one at a time, continuing to beat well after each addition.
4. Incorporate the sifted flour with the baking powder a little at a time alternating with the milk, to avoid the formation of lumps.
5. Divide the batter into two equal parts. In one part, add the vanillin or the vanilla extract and stir until you have a homogenous mixture.
6. In the other half, add the sifted cocoa powder and a little milk if the mixture is too thick.
7. Spoon the batters alternately into the ciambellone mold, then with a stick or the tip of a knife, create swirls to obtain the marbled effect.
8. Bake for about 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
9. Remove from the oven and let cool before unmolding the ciambellone.

Curiosity

The term “marbled” comes precisely from the marbled effect created by mixing the two different colors of the batter. This simple yet effective technique makes each slice unique in its design.

For an added touch, you can add a simple glaze made of icing sugar and lemon juice or dust with icing sugar before serving. Enjoy your preparation and bon appétit!