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    You are in: Home / Recipes / Ring Cake -- Ciambellone Recipe
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    Ring Cake -- Ciambellone

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    Phil Franco's Note:

    Ring Cake, or Ciambellone: Ciambelle, ring cakes, are among the most common Italian cakes. This particular version, which is Sardinian, is richer than many.

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    1. 1
    2. 2
      Preheat your oven to 380 F (190 C).
    3. 3
      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.
    4. 4
      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).

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    Nutritional Facts for Ring Cake -- Ciambellone

    Serving Size: 1 (216 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 547.6
    Calories from Fat 97
    Total Fat 10.8 g
    Saturated Fat 5.7 g
    Cholesterol 135.8 mg
    Sodium 116.8 mg
    Total Carbohydrate 96.0 g
    Dietary Fiber 3.1 g
    Sugars 42.2 g
    Protein 16.6 g

    The following items or measurements are not included:

    lemons, zest of

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