Mascarpone Ciambellone

The Mascarpone Ciambellone is a soft and rich cake, perfect for breakfast or snack time. Here is the recipe:

Ingredients

• 300 g of all-purpose flour
• 250 g of mascarpone
• 200 g of sugar
• 3 eggs
• 100 ml of milk
• 1 packet of baking powder
• 1 pinch of salt
• Grated zest of 1 untreated lemon
• Powdered sugar (to decorate)

Preparation

1. Preheat the oven to 180°C (160°C if fan-assisted) and butter and flour a ciambellone (bundt) pan.
2. In a bowl, whisk the mascarpone with the sugar using an electric or hand whisk until you get a smooth cream.
3. Add the eggs, one at a time, continuing to whisk after each addition.
4. Incorporate the grated lemon zest and a pinch of salt.
5. Separately, mix the flour with the baking powder and then sift them gradually into the bowl, alternating with the milk, until you have a smooth and lump-free mixture.
6. Pour the mixture into the prepared pan and level it with a spatula.
7. Bake the ciambellone for about 40-45 minutes or until golden and a toothpick inserted in the center comes out clean.
8. Let the ciambellone cool in the pan for a few minutes, then flip it onto a wire rack to cool completely.
9. Once cooled, dust with powdered sugar before serving.

Curiosity

Mascarpone is a fresh cheese from Lombardy-Venetian origin, known and appreciated both in cooking and in pastry for its creaminess and its sweet and delicate flavor. It is a fundamental ingredient in tiramisu, but it’s also wonderful in sweet spoon desserts and to enrich doughs and creams.