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Ring Cake, or Ciambellone: Ciambelle, ring cakes, are among the most common Italian cakes. This particular version, which is Sardinian, is richer than many.
- Preheat your oven to 380 F (190 C).
- Mash the ricotta with the tines of a fork, mixing until it is creamy in texture, and combine it with the sugar, grated zests, eggs, vanilla, cinnamon and a bit more than half the orange juice.
- Mix well, fold in the flour and the rising agent, and then pour the batter into a floured ring mold. Brush the surface of the cake with the remaining orange juice, dust it with sugar, and bake it until it begins to pull away from the sides of the pan and a toothpick inserted into the center comes out dry (about 40 minutes, but check before then).