Ciambellone alla Ricotta Recipe Guide

Ciambellone alla Ricotta Recipe Guide

The Ciambellone alla Ricotta is a traditional Italian ring-shaped cake often served with tea or coffee. Known for its rich, moist texture and light sweetness, it’s a versatile dessert that originates from central Italy, especially in regions like Lazio and Tuscany. From my own personal experience, this cake’s appeal lies in its simple preparation and the incredible richness that ricotta cheese brings to the batter. Let me show you how I make this delightful dessert step by step.

What to Expect

The Ciambellone alla Ricotta delivers a delicate, moist crumb and a subtle richness that pairs beautifully with coffee or tea. The optional glaze adds a bright, citrusy touch, making it ideal for gatherings or as a comforting homemade treat.

Overview

• Cuisine: Italian
• Course: Dessert
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Time to Stand: 10 minutes
• Total Time: 1 hour 20 minutes
• Ease of Cooking: Beginner-friendly
• Servings: 8-10
• Calories: ~270 kcal per slice
• Cost of Ingredients: Moderate

Ingredients

For the Cake:

• 3 large eggs
• 1 ½ cups ricotta cheese (whole milk)
• 1 cup granulated sugar
• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ cup olive oil (mild)
• Zest of 1 lemon (optional: zest of 1 orange for variation)
• ½ teaspoon vanilla extract
• A pinch of salt

For the Glaze (Optional):

• 1 cup powdered sugar
• 2 tablespoons lemon juice (adjust for desired consistency)
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Equipment Needed

• 10-inch bundt or ciambella pan
• Mixing bowls
• Electric mixer
• Spatula
• Zester
• Measuring cups and spoons
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Instructions

1. Preheat Oven and Prepare Pan:
   • Preheat your oven to 350°F (175°C).
   • Grease the bundt pan thoroughly and dust with flour to prevent sticking.
2. Mix Wet Ingredients:
   • Beat eggs and sugar with an electric mixer on high speed for about 3 minutes until pale and fluffy.
   • Add ricotta cheese and olive oil. Continue mixing until smooth and creamy.
3. Incorporate Flavors:
   • Mix in the vanilla extract and lemon zest (or orange zest for variation).
4. Combine Dry Ingredients:
   • In a separate bowl, whisk together flour, baking powder, and salt.
   • Gradually add the dry mixture to the wet mixture. Mix on low speed until just combined. Avoid overmixing.
5. Bake:
   • Pour the batter into the prepared pan, smoothing the top with a spatula.
   • Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
6. Add Glaze (Optional):
   • Whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.

Variations

• Chocolate Twist: Add ½ cup mini chocolate chips to the batter.
• Nutty Delight: Mix in ½ cup chopped almonds or walnuts.
• Gluten-Free: Substitute all-purpose flour with a gluten-free baking mix.
• Vegan Option: Replace eggs with flaxseed meal (3 tablespoons flaxseed + 9 tablespoons water) and use vegan ricotta.
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Tips

• Always use room-temperature ingredients for a smooth batter.
• For a denser texture, reduce the olive oil slightly.
• Store leftovers in an airtight container at room temperature for up to 3 days.

Nutritional Information (Per Serving)

I hope this guide has made preparing Ciambellone alla Ricotta seem a little less daunting. Have you tried this recipe before? Please, be honest, and let me know in the comments below. I love hearing feedback from real people like you, so don’t hesitate to share your thoughts.