- 1 lb all-purpose flour
- 5 oz sugar
- 1 egg
- 1 package baking powder
- lemon zest, grated
- 2 oz butter
- milk to taste
- 1 egg yolk
Let butter soften at room temperature before cooking.
In a bowl, mix the egg, egg yolk and the sugar.
Add the softened butter, then the lemon zest and little by little the flour and the milk. Continuing to stir, put in the packet of yeast and finish with the flour and milk.
Grease the mold and put into the oven.
Cook at 400°F and after half an hour check if it is done.
Remove from the oven, let cool and then remove the cake from the mold. Serve dusted with powdered sugar if you want.
The ciambella is one of the most widespread Italian recipes. Even though this term originally referred to a sweet cake, it seems as though the term derives from savillum, the name of an ancient Latin focaccia. Nowadays, the word ciambella has come to refer to any sort of ring-chapped bread, sweet or savory, baked or fried. Due to the fact that ciambella is a generic term, you can at least one type in almost every region in Italy, usually made with a flour and yeast-based dough.
Did you known that...
That there is an Italian proverb that says “not all ciambelle have a hole”? This metaphor means that even when you do things well, not always do you get perfect results.
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