Recipes

Mamma’s Ciambellone Recipe 
(Italian Olive oil cake)

This was a staple tea cake at home most weeks so I have continued that tradition in my own home. On most Sunday’s I bake a Ciambellone served with light dusting of icing sugar.

Ingredients

• 3 eggs
• 2½ cups Self raising flour
• 1 cup sugar
  (Mamma used icing sugar but sometimes I use fine white sugar. I have have found that you can reduce the sugar amount and add extra vanilla or zest)
• 1 tsp Vanilla Essence
• 1/2 cup of good extra virgin olive oil
• 1 cup of milk
• orange or lemon zest, grated
• Butter to grease the pan

Preheat the oven at 180/200°C (350/390°F). Beat the eggs and sugar until pale and creamy. Add lemon or orange zest, vanilla and oil and whisk until well combined. Gently add flour gradually whisking or blend until evenly combined and consistent with a good cake batter.

Grease your ring cake tin with butter and then add some flour and move the pan to evenly distribute the flour on the tin surface. Add the batter and cook for approx 30-35 minutes. Must have beautiful golden brown crust. HINT: To check if the cake is ready pierce the cake with a skewer. If it comes out clean, the cake is ready. Cool at room temperature in its tin, before turning over. Lightly dust with icing sugar and serve with a good tea!

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