Whole wheat Ciambellone

The whole wheat Ciambellone is a simple and genuine cake, perfect for breakfast or a snack. Here’s how to prepare it with an Italian touch.

Ingredients

• 250 g of whole wheat flour
• 200 g of brown sugar
• 100 ml of extra virgin olive oil
• 3 eggs
• 100 ml of milk
• 1 packet of baking powder
• Grated zest of 1 lemon (untreated)
• A pinch of salt

Optional:

• A tablespoon of honey for extra sweetness
• A handful of chocolate chips or dried fruit (walnuts, almonds, etc.)

Preparation

1. Preheat the oven to 180 °C.
2. In a large bowl, whisk the eggs with the brown sugar until the mixture is frothy and light.
3. Gradually add the oil, continuing to mix.
4. Add the grated lemon zest to flavor the cake.
5. In a separate bowl, sift the flour with the baking powder and a pinch of salt, then gradually incorporate them into the liquid mixture alternating with milk, to prevent lumps from forming.
6. If desired, you can add honey for a sweeter note and dried fruit or chocolate chips for a pleasant crunchiness.
7. Pour the mixture into a greased and floured Ciambellone mold.
8. Bake for about 35-40 minutes or until a skewer inserted in the center of the Ciambellone comes out clean.
9. Take the Ciambellone out of the oven and let it cool on a wire rack before serving.

Curiosity

The Ciambellone, the classic Italian cake with a thousand variations, carries with it a comforting and homely soul. It was once even customary to test its doneness with a well-cleaned elder twig instead of the wooden skewer we use today. Moreover, in rural Italy, the use of whole wheat flour was very common, making this type of recipe a return to the origins of Italian culinary tradition.