Plum Ciambella

I can provide you with a recipe for a delicious Plum Ciambella with an Italian twist. If you don’t have all the necessary plums, feel free to substitute them with other seasonal fruits such as apples or peaches, which pair well in a ciambella.

Ingredients

• 200 g of pitted and chopped plums
• 200 g of sugar
• 3 eggs
• 100 ml of seed oil
• 100 ml of milk
• 300 g of all-purpose flour
• 1 sachet of baking powder
• Grated zest of 1 lemon
• A pinch of salt

Preparation

1. Preheat the oven to 180 °C.
2. Butter and flour a ciambella (bundt) cake mold.
3. In a large bowl, beat the eggs and sugar until light and fluffy.
4. Add the oil and milk alternately and continue mixing.
5. Fold in the sifted flour, baking powder, pinch of salt, and lemon zest, mixing gently until the dough is uniform.
6. Add the chopped plums and carefully fold them into the rest of the batter.
7. Pour the mixture into the prepared mold and level the surface.
8. Bake for about 40-45 minutes or until a toothpick inserted into the center of the ciambella comes out clean.
9. Remove the ciambella from the oven and let it cool before unmolding and serving.

Trivia

The ciambella is a traditional Italian cake that can vary significantly from region to region. Every family has its own version, and in many cases, these are handed down from generation to generation. The plum version is unique for its contribution of moisture and the distinctive sweet and sour flavor of this fruit.

If you wish for a touch of extra refinement, you could sprinkle the surface of the ciambella with powdered sugar or prepare a light glaze with powdered sugar and lemon juice to pour over once it has cooled. Enjoy your meal!