Ciambella Della Nonna – Italian Breakfast Cake

Total Time
10 mins
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!

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  1. Preheat the oven at 220°C (425.°F).
  2. Grease your mold (I use a ring-shaped one) and dust with four.
  3. Work all the ingredients (reserve the sugar for topping) with the kneading machine until smooth.
  4. Spread the batter in the mold.
  5. Top with sugar.
  6. Bake for 30 minutes at 220°C (425°F).
Most Helpful

5 5

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.

5 5

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.

5 5

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!