Ciambella Della Nonna – Italian Breakfast Cake

"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!"
photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen
photo by Anonymous photo by Anonymous
photo by diner524 photo by diner524
photo by KateL photo by KateL
photo by under12parsecs photo by under12parsecs
Ready In:




  • 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).

Questions & Replies

  1. How can I make this without a kneading machine?


  1. 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.
  2. 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.
  3. 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!
  4. Lovely flavor and texture. I used Amaretto and a combination of fresh lemon and orange zest. It would also be good made with Grand Marnier. Made for PRMR.
  5. Great breakfast cake!! I made this, but a scaled down version using my mini cake pan (1/4 of the recipe). I used Limoncello as the liqueur along with lemon zest. This gave it a nice, very mellow, flavor to the cake. This isn't an overly sweet cake, so it is necessary to add the sugar to the top of the batter. Thanks for sharing the recipe. Made for Stars Tag Game.


I'm a wife, mother, beekeeper, food addicted and lover of nature as well as travels. Travelling I discovered the pleasures for the food, his colors, taste and spices. Now I?m really devoted to food photography and I love experimenting with new recipes to share them with my family and the world. My main inspirations: Italy: my roots Switzerland: homeland Greece: adopted homeland Travelling: spices and dreams Herbs and Bees: education in biology Colors and shapes: love eat with eyes as well
View Full Profile

Find More Recipes