Ciambelone
A traditional Italian ring-shaped cake with citrus and anise flavors, topped with foamy egg whites and sugar, perfect for celebrations or afternoon tea.
Ingredients
Instructions
- Cream butter and sugar until creamy.
- Add eggs, all but 2 egg whites, and beat well.
- Alternate adding flour and milk to the mixture, mixing thoroughly.
- Add lemon juice and whiskey to the batter.
- Beat the 2 reserved egg whites until foamy, but not stiff.
- Fold the foamy egg whites into the batter.
- Pour the batter into a round pan with a hole in the center.
- Bake at 350°F for 1 hour.
- Sprinkle with sugar before serving.
Tips & Substitutions
For a lighter ciambelone, consider using half butter and half shortening. If you prefer a non-alcoholic version, you can substitute the whiskey and Anisette with orange juice for a citrusy flavor. Make sure to sift the flour to avoid lumps and ensure a smooth batter. Adding a pinch of salt enhances the sweetness of the cake.
Serving Suggestions
Serve the ciambelone plain or dusted with powdered sugar for a simple treat. It pairs beautifully with a cup of coffee or tea. For a more indulgent option, consider serving it alongside a scoop of vanilla ice cream or a dollop of whipped cream. This cake also makes a delightful dessert to accompany Italian Cheese And Crackers at gatherings.
Storage & Reheating
To store leftovers, wrap the ciambelone in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, slice and warm in the microwave for a few seconds or in a preheated oven at 300°F until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Ciambelone contains roughly 515 calories, with 3g protein, 39g carbohydrates, and 40g fat. It is a good source of calcium (17% of the Daily Value), vitamin C (13% of the Daily Value), and iron (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make ciambelone ahead of time?
Yes, ciambelone can be made a day in advance. Just make sure to wrap it well to maintain its freshness. It tastes great the next day when the flavors have had time to meld. Serve it at room temperature or slightly warmed for the best experience.
What can I use instead of Anisette?
If you don't have Anisette, you can use an equal amount of almond extract or a splash of vanilla extract for a different flavor profile. Alternatively, a mix of orange juice and a bit of almond extract can provide a nice twist while still enhancing the cake's taste.
How do I know when the ciambelone is done baking?
The ciambelone is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Baking times may vary slightly based on your oven, so keep an eye on it during the last 10 minutes of baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).