A Ciambellone is a traditional Italian Bundt cake. It’s a simple every-day cake. One you would make to have in the house for the kids for an after school treat, or just when you feel like something sweet, but not too indulgent, with a cup of tea or coffee. Growing up, my mother always liked to make me a marbled cake. Always the same three colours, chocolate, yellow (vanilla) and pink. This cake can be served simply with a dusting of icing sugar, or drizzle with icing as I have done.
Recipe from Liliana Battle’s Book ‘The Sweet Life – Easy Home Baking and Sweet Treats Italian Style’.
125g butter, room temperature, diced
165g sugar
2 eggs
1 tsp vanilla extract
300g self-raising flour
125ml milk
2 tbsp. cocoa powder, sifted
pink food colouring
icing sugar, for dusting
Icing
260g icing sugar
200ml water
½ tsp vanilla extract
pink food colouring (optional)
Preheat your oven to 180 C (350F). Grease and flour a 20cm round Bundt tin.
Put the butter and sugar into the bowl of an electric mixer and beat until light and creamy. Add the eggs, one at a time, beating well in-between additions.
Add the vanilla, half the flour and milk and beat slowly to combine.
Add the rest of the flour and milk and beat again until just combined, then increase the speed and beat on medium until a smooth velvety batter forms, around 3 minutes.
Split the mixture evenly between 3 separate bowls. Add the cocoa powder to one and a couple of drops of pink food colouring to another. Stir until combined. You will now have one bowl of pink cake batter, one of chocolate, and one plain.
Spoon the three batters into the prepared tin alternatively, then drag a skewer through to make a slight marble pattern. Give the tin a few taps on the bench to level the batter out, then put into the oven and bake for 30-40 minutes, or until risen and firm to touch.
Allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
Drizzle with icing and serve.
Icing
Mix the icing sugar, water and vanilla together until smooth. It should be a thick, runny consistency. If it’s too thick, add a little more water, if too runny add a little more icing sugar. Add a few drops of food colouring and mix to combine.
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