Nonna's Ciambella (Nonna-Approved)

By • October 4, 2012 • 7 Comments

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Author Notes: Adapted from my mom's recipe for the classic Italian breakfast/snack/dessert cake. Every region in Italy has its favorite way of making ciambella. Some are shaped like giant donuts; some are dense; some are like cookies. This cake version hails from San Marino, where my mom and dad are from. It's perfect for dunking into cafelatte or white wine. It always made an appearance at every family gathering. It's probably the first cake I ever ate as a baby. And it was most likely dunked in white wine.

It's not a moist cake, so if you're looking for that, this is not the cake for you. Adding a simple lemon glaze on top will add some moistness, if that's what you're craving.

Alternatively, adding a generous sprinkling of sugar on top of the cake before baking will leave you with a nice, crunchy layer.

The cake freezes beautifully. If you make the 8 1/2" rounds, each one will fit into a zip-top gallon bag very comfortably. Great to stash in the freezer and pull out at a moment's notice.
mrslarkin

Makes one 9" x 13" pan, or two 8 1/2" pans

  • 1/2 cup vegetable shortening, room temperature, plus extra for greasing the pan(s)
  • 1 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • grated zest of one large lemon
  • 3 cups all-purpose unbleached flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3 large eggs, room temperature
  • 1 cup milk
  • sprinkles (optional)
  1. Preheat oven to 350 degrees F. Set an oven rack to the one above the middle.
  2. Grease and flour a 9 x 13 inch baking pan, or two 8 1/2 inch round cake pans. Cream shortening, sugar, vanilla and lemon zest. Beat in eggs, one at a time. Continue beating until mixture is lighter in color and fluffy, about 5 minutes.
  3. Whisk together the flour, baking powder and salt.
  4. With mixer on low speed, mix in half of the milk. Mix in ¾ of the flour mixture. Mix in the rest of the milk. Mix in the last of the flour.
  5. Gently spread batter into pan(s). Add some festive sprinkles, or not.
  6. Bake for about 35 minutes for the oblong pan, about 30 minutes for the round pans, and until nicely golden and a skewer comes out clean. Remove from oven and let cool completely.
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Flower-bee

3 months ago Droplet

Mrs Larkin, do you happen to know what sprinkles are called in Italy?

Mrs._larkin_370

3 months ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Hi droplet. I think they are called codette .

Flower-bee

3 months ago Droplet

Thank you very much :). I've been wondering for some time.

Mrs._larkin_370

3 months ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

You're welcome! Also could be palline di zucchero. I may try to make this tomorrow with oil instead of shortening.

Flower-bee

3 months ago Droplet

I was thinking oil, too. That should make it somewhat moister, and I can reduce the sugar slightly and sprinkle it on top instead. I love how the sugar crystals reflect the light and make the sprinkles look even happier :)

Birthday_2012

9 months ago luvcookbooks

Meg is a trusted home cook.

I would eat anything covered in sprinkles. They are so pretty!

Massimo's_deck_reflection_10_27_13

over 1 year ago lapadia

Yes please!