Ciambella is such a beautiful word and comforting in a way. The second part of the word “bella” means “beautiful” in Italian, so there’s one reason for the word’s expression for something good. Pronouncing “Ciam“, adds gladness and saliva to your palate in advance. It reminds of the sound of “yum“, meaning something that tastes or looks delicious. This bundt cake, ciambella, or better ciambellone, because of the size of it, is very light (despite the size of it), and extremely fragrant and zesty. An important factor for its lightness is given to the presence of extra virgin olive oil and zest in the dough. Then we exalt the zestiness, almonds as well as the mild olive oil in the dough with a second oil, a fruity Sicilian one.
- 350g flour
- 180g sugar
- 125g plain yoghurt
- 120ml lightly fruity extra virgin olive oil, f.ex. Ligurian extra virgin olive oil from taggiasca olives, that is quite mild and delicate in flavor.
- 4 free range eggs
- grated zest of 1 natural orange or 1 tsp candied orange peel, cut finely
- grated zest of 1/2 natural lime
- baking powder
- 10 almonds, lightly toasted
- 1/4 tsp finely grated fresh ginger, peeled
- medium fruity extra virgin olive oil for topping, f.ex. a blended of
- Biancolilla and Nocellara del Belice Sicilian olive varieties.
- 1 drop vanilla liquid vanilla extract (can be omitted)
- Mix the eggs with the sugar in a big bowl and whisk together into a lightly foamy blend. Add the the olive oil and continue to whisk with and electronic whisker.
- Add the yoghurt and then the flour after have mixed it with the baking powder.
- Finely grate the almonds after having toasted them for about 10 minutes at 150° in the oven.
- Add the almonds to the mixture together with the zest and ginger and blend in with a wooden spoon.
- Lightly grease a 24cm bundt cake , and bake the cake at 180° for about 30 minutes, or until lightly golden. Do the test with the wooden prick, that should be dry when you draw it out from the cake.
- Let the ciambella cool, then remove from mold. Cut the cake into slices and garnish with pieces of finely cut zest and drip a little bit of the medium fruity extra olive oil on top. Buon appetito!