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Ciambella, Ciambellone, Ciambellina
Ring-Shaped Cake
Appears in
By Antonio Carluccio and Priscilla Carluccio
Published 1997
There is a proverb in Italy ‘Non tutte le ciambelle riescono con il buco’, which translates as ‘not every ciambella comes with a hole’, meaning not everything can be perfect. The ciambella is made from a dough that is baked in a ring mould or simply shaped into a ring. It can be either savoury or sweet, depending on the ingredients added to the basic dough mixture. Ciambellone is a larger cake and ciambellina a smaller one.
One of the most frequently made recipes consists of 350 g (12 oz) 00 flour, 200 g (7 oz) caster sugar, 3 eggs, 75 g (2¾ oz) soft butter, 3 tablespoons dark rum, the grated zest of a lemon, a pinch of salt, 1 sachet of yeast and enough milk to make a soft dough. Mix all the ingredients together thoroughly, then place in a buttered ring mould and bake in an oven preheated to 190°C/375°F/gas 5 for 40-50 minutes.