Ciambellone, An Italian Tea Cake
Total Time
About an hour
Rating
0 out of 5 stars
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Ingredients
12 servings
- 2 cups (400 grams) granulated sugar
- 2 1/2 teaspoons fine sea or table salt
- Finely grated zest of 1 lemon
- Finely grated zest of half an orange
- 1 1/4 cups plus 2 tablespoons (325 ml) neutral oil (such as sunflower, safflower, grapeseed or another vegetable oil)
- 3/4 cup plus 1 tablespoon (about 185 grams) plain, not Greek, yogurt (see note)
- 1/2 cup (120 grams) mascarpone cheese
- 1 tablespoon plus 1 teaspoon (20 ml) vanilla extract
- 4 large eggs
- 3 cups (390 grams) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 cup (120 grams) powdered sugar
- Scant 2 tablespoons (30 ml) corn syrup
- About 3 tablespoons (45 ml) freshly squeezed lemon juice
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Preparation
Chef’s notes
The cake keeps for days at room temperature and pairs well with seasonal berries.
This recipe recommends using plain, not Greek-style, yogurt. If only Greek yogurt is available, replace the last tablespoon of yogurt with water.
Lemon zest in the glaze is omitted to avoid distracting texture.
The original cake volume was reduced to avoid overflow and dark edges during baking.