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

3 eggs

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.