restaurantTraditional recipe

Ciambella Ciociara al Limone

Name: Ciambella Ciociara al Limone
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 persone
Cuisine: Italian
Ingredients: 350g 00 flour; 3 eggs; 200g sugar; 100ml extra virgin olive oil; 100ml milk; 2 lemons (zest and juice); 1 sachet cake baking powder; to taste powdered sugar

EasyschedulePrep: 15 minutilocal_fire_departmentCook: 40 minutigroup8 persone

The Ciambella Ciociara is a soft and fragrant lemon cake, typical of breakfasts and afternoon snacks in Ciociaria. Simple and genuine, it is made with pantry staples: eggs, sugar, oil, and lemon.

In Ciociara homes, it never goes missing, always ready on the table for anyone passing by.

Preparation

1
Whip eggs and sugar until you reach a light, creamy mixture.
2
Add oil, milk, lemon zest, and juice.
3
Fold in the sifted flour and baking powder.
4
Pour into a buttered ring mold.
5
Bake at 170°C for 35-40 minutes.
6
Dust with powdered sugar once cooled.

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Chef's Tips

Extra virgin olive oil keeps the Ciambella Ciociara incredibly soft for a long time. The lemon should be organic if you want to use the zest.

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