INGREDIENTS
- 400 g of 00 cake flour;
- 200 g of sugar;
- 4 large eggs;
- 200 ml of sunflower oil;
- 220 ml whole milk;
- 1 sachet of vanilla baking powder;
- A pinch of salt;
- 1 sachet of vanilla
STEP
- Let’s start by preheating the oven to 180 degrees and buttering and flouring a round donut pan with a diameter of 22 cm;
- In a bowl, beat the eggs with the sugar, vanilla and a pinch of salt until the mixture is creamy;
- After that add the sunflower oil poured in a thin stream, then add the milk, sifted flour and yeast and mix everything well;
- Pour the mixture into the 22 cm diameter pan (which we have buttered and floured), level it well and sprinkle with granulated sugar;
- Bake in the oven (already hot at 180 degrees) for 25/30 minutes, be careful with your oven if it browns too much in the last 10 minutes, cover the cake with a sheet of baking paper and finish cooking;
- Remove the Ciambellone from the oven and let it cool in the mold;
- Transfer our wonderful Ciambellone onto a serving plate;
- We can finally enjoy our fantastic Nonna’s Ciambellone, perhaps accompanied by a good coffee or milk for the little ones!
NOTE
Store the Ciambellone under a glass bell jar for 2/3 days. The cake can be frozen after cooking, once it has cooled completely.
The Ciambellone can be flavored with the seeds of a vanilla bean, with orange zest or alternatively with lemon zest. It can be enriched with chocolate chips, the choice is yours to make it different every time.
