Ciambella is the classic Italian olive oil sponge cake. It is luscious with a lovely texture. The olive oil gives a creamy, slightly fruity flavor that is even more enhanced with the use of our Lemon Olive Oil. You could use Unflavored, Persian Lime or Blood Orange Olive Oil or a combination.
3 cups flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 cup sugar
1 cup Lemon Olive Oil (or Unflavored Olive Oil plus 2 teaspoons lemon zest)
1 cup whole milk, almond milk or yogurt
1 teaspoon vanilla
Powdered sugar for sifting on top
Preheat oven to 350 degrees. Spray a bundt or other ring pan with cooking spray.
In a large bowl, whisk the flour, baking powder and salt. In a medium bowl or stand mixer, beat the eggs about a minute. Add the sugar and combine. Add the olive oil, milk and vanilla and beat 1 minute. Add the flour mixture into the egg mixture in 3 additions, whisking well each time.
Pour the batter into the prepared pan. If it doesn't sit flat, place the cake pan on a baking sheet and place in the oven. Bake 40-45 minutes or until it's done when poked with a toothpick and it comes out clean.
Cool in the pan 15 minutes. Turn over onto a serving plate and let cool completely. Dust the top with powdered sugar.
* If serving the next day, cover and refrigerate. Don't dust with powdered sugar until ready to serve so it looks its best.
Serve with a cup of capuccino.