What makes ciambella different from pound cake?

Typically, ciambella is typically made with oil instead of butter, the latter common in pound cakes. Additionally, the ratio of ingredients (fat to sugar to flour) is different: pound cake has equal parts of each, whereas ciambella typically has much less sugar (usually around 50% to total flour), fat (oil), and egg.

Do I need a ring mold pan to make ciambella?

If you don’t have a ring mold pan, use an angel food cake pan or classic bundt pan.

Can I leave out the alcohol in this ciambella?

Instead of using limoncello, use the juice of 1 lemon.

Why are room-temperature eggs used when baking cake?

Since this cake is mixed by hand with a whisk, using room-temperature eggs makes them easier to incorporate with the sugar and other ingredients. Additionally, room-temperature eggs will provide a little more rise to the cake versus cold eggs from the fridge, which are more viscous. To quickly warm eggs to room temperature, put them in a bowl filled with warm water for 5 minutes.

Can I use a hand mixer instead of a whisk?

Yes. Instead of whisking the ingredients by hand, use a hand mixer ( this is my favorite hand mixer ) set to medium speed.

How do I store ciambella?

Ciambella will keep well in a sealed container for several days at room temperature, or for one week when refrigerated.

Can you freeze ciambella?

Yes, you can freeze ciambella for up to 3 months. Once the cake has fully cooled, cut it into sections, wrap each with plastic, and place the wrapped pieces inside a zip-top freezer bag. Thaw overnight in the refrigerator before serving.

Is ciambella a donut?

Technically, yes, it is a donut because it’s a ring-shaped cake that has a hole in the middle. However, the term donut in the United States typically refers to dough that’s been deep fried, whereas a ciambella is only baked.

Sourdough Starter Discard Cake: Ciambella

Description

This sourdough starter discard cake is an Italian treat that’s made in minutes. Intensely lemony, a little sweet, and ultra-tender, it’s perfect any time.

Ingredients

177g neutral-flavored oil, such as canola or a very mild olive oil, plus more for greasing
423g all-purpose flour (Cairnspring Mills Edison All-Purpose Flour)
7g baking powder (1 ½ teaspoon)
3g fine sea salt (½ teaspoon)
Zest of 1 large lemon
232g granulated sugar (I like to use superfine sugar)
171g (3 large) eggs, at room temperature
211g whole milk
28g limoncello (2 tablespoons; see Note)
100g ripe sourdough starter (100% hydration) discard (see Note)
7g vanilla extract (1 ½ teaspoons)
Powdered sugar, for topping (optional)

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Instructions

Preheat the oven with a rack in the middle to 350°F (180°C). Grease a 9-inch ring mold pan with neutral oil.
In a medium bowl, whisk together the flour, baking powder, salt, and lemon zest.
In a separate large bowl, whisk together the sugar and eggs until the sugar dissolves and the mixture turns slightly bubbly, 2 minutes. Add the oil, milk, limoncello, sourdough starter, and vanilla. Whisk vigorously until everything is combined and the mixture becomes frothy. Add the flour mixture and stir with a rubber spatula until just combined (avoid overmixing). Pour the batter into the prepared pan. Place the pan on a sheet pan.
Bake until a knife inserted into the cake comes out clean, 40 to 45 minutes. Remove the pan from the oven and let cool for 10 minutes. Use an offset spatula or knife to gently release the edges of the cake from the pan, turn the cake out onto a wire rack, and let cool. Once completely cool, dust the top with powdered sugar (if desired). The cake will keep well for several days on the kitchen counter, covered.

Notes

To make this ciambella vegan, substitute the milk for a full-fat nut or oat milk, and instead of the eggs, use a “flax egg.”

The juice of 1 lemon can be used in place of the limoncello.

If you don’t have any sourdough starter discard, use 50g flour and 50g whole milk in its place.

Sambuca (anise-flavored) ciambella: Substitute the limoncello for 2 tablespoons of sambuca.

Orange ciambella: Substitute the lemon zest for the zest of 1 orange and the limoncello for Grand Marnier.

Poppyseed ciambella: Omit the vanilla extract. Add 1 ½ tablespoons of poppy seeds to the dry ingredients, and swap in the zest of 1 orange for the lemon zest.