Prep 10 mins
Cook 30 mins
For many years my mother prepared this ring-shaped cake for our breakfast! My children love this super easy ciambella too. They spread some margarine and sugar over the slices and Yum... This is a souvenir in honor of my parents!
- 400 g flour (13 ounces)
- 150 g margarine (5 ounces) or 150 g butter (5 ounces)
- 180 g sugar (6 ounces)
- 1 pinch salt
- 4 eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 2 tablespoons liqueur (we use maraschino)
- 1 lemon zest or 1 orange zest
- 100 ml milk (1/3 cup)
- 1 -2 tablespoon sugar (additional only for topping)
- Preheat the oven at 220°C (425.°F).
- Grease your mold (I use a ring-shaped one) and dust with four.
- Work all the ingredients (reserve the sugar for topping) with the kneading machine until smooth.
- Spread the batter in the mold.
- Top with sugar.
- Bake for 30 minutes at 220°C (425°F).
Lovely, dense cake. It reminds me very much of the Almond Rusk my Mom made for my Sis and me when we were little. I halved the recipe and baked it in a loaf pan. I used a combination of orange and lemon zest and apricot brandy. Wonderful flavor.
Easy and delicious. This is a firm and just-sweet-enough cake. I made individual little cakes, so they cooked a bit faster. If you're using the english measurements, be sure to note that the margarine is given in weight ounces, not volume ounces.
This is a delicious and simple breakfast cake. I made it for ZWT #7's trip to Italy. I baked it in a bunt pan and might reduce the cooking time next time to 25 minutes. It is best sliced thinly with a little butter and a sprinkling of sugar. Go team Witchin' Kitchen!