DISH RESEARCH · Dessert
Ciambella
Also known as: Ciambella PAT
GialloZafferano’s selected ciambella creams butter and sugar for a lemon-and-vanilla ring cake with eggs and whole milk. A separately buttered and floured mould gives the cake its shape.
About Ciambella
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
GialloZafferano’s selected ciambella is a soft ring cake for breakfast or an afternoon snack. Butter, whole milk, lemon zest and vanilla give this plain version its gentle flavour, with a golden baked surface.
Soft butter and sugar are beaten until pale and fluffy. Three eggs join one at a time, followed by salt, vanilla seeds and lemon zest.
Whole milk is added gradually, alternating with flour sifted together with baking powder. Continued mixing produces an even batter without lumps.
A ring mould is separately buttered and floured before the batter goes in. The cake bakes until its surface is golden, then is allowed to become lukewarm before being turned onto a serving plate.
The recipe presents the ciambella plain, with its softness suited to a simple breakfast or snack. It also suggests jam or hazelnut cream alongside, allowing the ring cake itself to remain the centre of the serving.
Ingredients in Ciambella
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Cuisine and regional connections are still being added.