Ciambellone - Olive Oil Bundt Cake
This Ciambellone is a delightful Italian bundt cake showcasing rich olive oil and bright orange zest!
Equipment
- Bundt pan
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Spatula
- Cooling rack
Ingredients
For the Cake:
- 4 large eggs
- 180 g sugar (approx ¾ cup + 2 tbsp)
- 120 ml extra-virgin olive oil (approx ½ cup)
- 150 ml milk (approx ⅔ cup)
- 1 teaspoon vanilla extract
- 1 zest orange (of one orange)
- 300 g all-purpose flour (approx 2½ cups)
- 1 tablespoon baking powder
Instructions
Instructions:
- Preheat your oven to 180°C (350°F).
- Grease your bundt pan with a little olive oil or non-stick spray.
- In a large mixing bowl, whisk together the eggs and sugar until pale and fluffy, about 2-3 minutes. Add the olive oil, milk, vanilla extract, and orange zest, whisking until well combined.
- In another bowl, sift together the all-purpose flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, folding together gently until just incorporated.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake for 40-50 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for about 10 minutes, then invert onto a cooling rack to cool completely.
Notes
- For a gluten-free version, use a gluten-free flour blend.
- Replace milk with a plant-based alternative for a dairy-free option.
- Store in an airtight container at room temperature for up to 3 days.