Ciambella Recipe

[{"selector":"#anim-ae40c04e-302e-4fcc-bbe0-7ebc42d0d39d","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-94c7ad0d-3739-4263-8028-f574dbcb2f56","keyframes":{"transform":["translate3d(109.56522%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-eb824c3d-0c3e-4c37-bc84-2a0afcade4db [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Ciambella, meaning "donut", is a simple Italian breakfast dish. Classic ciambella with lemon zest and vanilla.

– 5 large eggs (room temperature) – 1 ¼ cup granulated sugar – 1 tablespoon lemon zest (from about one lemon) – ½ cup milk any milk work – ⅓ cup olive oil – 1 teaspoon vanilla – 1 tablespoon baking powder – ½ teaspoon kosher salt – 2 ½ cups all purpose flour (330 grams) – powdered sugar for dusting (optional)

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Direction

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1

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2

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3

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4

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5

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Also See

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Ciambella Recipe

Ingredient

Direction

1

2

Place egg yolks and whites in separate big dishes. Beat egg whites until firm peaks form with a handheld mixer; set aside.

3

4

Fold egg whites into batter with a rubber spatula. Fill the cake pan with batter. Bake until a toothpick inserted in the cake comes out clean, 40–45 minutes.

5

The cake should cool in the pan for 5-10 minutes before carefully transferring it to a wire rack. After cooling, sprinkle powdered sugar on ciambella and serve.

Also See

Torta Margherita Recipe