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Ciambella (Italian:[tʃamˈbɛlla]; pl.: ciambelle) is an Italian ring-shaped cake with regional varieties in ingredients and preparation. As an example, a basic version of the cake could be prepared using flour, baking powder, salt, eggs, milk (or cream), sugar, oil, and vanilla flavoring. Honey is sometimes added as a sweetener. To create the light texture the sugar and eggs are whisked together, and oil and milk are added while whisking continuously until the mixture is frothy. Then sifted baking powder and flour are added to the dry ingredients and the cake is baked in a ring shaped pan.
Butter may be used instead of oil, and mixed berry yogurt (yogurt ai frutti di bosco) can be added to the batter. Common flavorings include lemon, orange, chocolateorcocoa, hazelnuts, and vanilla. The finished cake may be decorated with powdered sugar, pine nuts, toasted almond pieces, apricot jelly or pistachios.[1]
ciambella frastagliata, made with mistrà (aniseed-flavour liquor) and a high proportion of egg, which is boiled, dried with a cloth, cut in half and baked until crispy.
ciambellone, typically shaped as a loaf of bread is a traditional sweet of the Marche region. Unlike the other types, this ciambella has a more firm consistency which allows it to be stuffed whether with hazelnut cocoa spread or marmalade.[2]
The ciambella is a simple, but popular sweet all over Italy, although it is considered a symbol of the Marche region. It was originally consumed during buffets, family dinners, or weddings. In present times it is mostly served for breakfast with milk, or as a snack during the day.[3]
Media related to Bundt pans at Wikimedia Commons
