Marbled Ciambella

The marbled ciambella is a classic cake that is perfect for both breakfast and snack time. Here’s how to prepare it with an Italian touch.

Ingredients

• 3 eggs
• 200 g of sugar
• 125 g of plain yogurt
• 125 ml of seed oil
• 300 g of flour 00
• 1 packet of baking powder
• 30 g of unsweetened cocoa powder
• 1 pinch of salt
• Vanilla flavoring or grated zest of 1 lemon
• Icing sugar for decorating (optional)

Preparation

1. In a large bowl, beat the eggs with the sugar until light and fluffy.
2. Add the yogurt and seed oil, mixing gently.
3. Sift the flour with the baking powder and a pinch of salt and incorporate them into the egg mixture, adding also the vanilla flavoring or lemon zest.
4. Take about a third of the batter and mix it with the cocoa powder until smooth.
5. Grease with a little oil and flour a ciambella mold, then spoon in the plain and cocoa mixtures alternately to create the marbled effect.
6. Use a skewer or the tip of a knife to draw spirals in the batter to enhance the marbled effect.
7. Bake in a preheated oven at 180 °C for about 35-40 minutes, or until a skewer inserted into the center of the ciambella comes out clean.
8. Allow to cool completely before unmolding and, if desired, dust the surface with icing sugar.

Trivia

The uniqueness of the marbled ciambella lies in the contrast of flavors and colors. The idea of adding cocoa to create a marbling effect dates back to the ancient Viennese pastry shops, but today it has become a widespread preparation throughout Italy, often accompanied by a dusting of icing sugar reminiscent of the snowy peaks of the Alps.

Happy baking and enjoy your meal!