VegetarianEmiliana-Romagnola cuisine Desserts

Ciambella Romagnola

Name: Ciambella Romagnola
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: Emiliana-Romagnola
Ingredients: 400 g Plain flour; 180 g caster sugar; 100 g Unsalted butter; 2 large Eggs; 60 ml Whole milk; 16 g Baking powder; 1 tsp lemon zest; 30 g Pearl sugar; 1 tbsp milk for brushing

Ciambella Romagnola is a classic, firm Italian loaf cake with a crisp pearl sugar crust, traditionally dunked in sweet wine or morning milk.

🇮🇹Italy· Emilia-Romagna

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 8
Difficulty: Easy
Calories: 340 kcal

Ingredients

0 of 9 gathered

Servings

400 g Plain flour — type 00 flour preferred
180 g caster sugar — fine white sugar
100 g Unsalted butter — softened at room temperature
2 large Eggs — at room temperature
60 ml Whole milk — slightly warm or room temperature
16 g Baking powder — one standard Italian sachet
1 tsp lemon zest — finely grated unwaxed lemon zest
30 g Pearl sugar — granella di zucchero for topping
1 tbsp milk for brushing — to help sugar crystals adhere

Equipment

•Baking tray
•Baking parchment
•Mixing bowl
•Whisk
•Pastry brush

Nutrition

Per serving, approximate

Calories: 340 kcal
fat: 11 g
carbs: 56 g
fibre: 1 g
protein: 6 g
calories: 340 kcal

Instructions

1
Preheat the oven to 180C (160C fan) and line a baking sheet with parchment paper.
2
Whisk the eggs and caster sugar together in a mixing bowl until pale and slightly frothy.
3
Add the softened butter and grated lemon zest, beating until smooth and evenly combined.
4
Sift the flour and baking powder into the bowl.
5
Pour in the milk and mix with a wooden spoon until a thick, pliable dough forms.
6
Turn the dough onto the lined tray and shape it into an elongated oval loaf.
7
Brush the surface lightly with a tablespoon of milk.
8
Scatter pearl sugar generously over the top, pressing gently so it sticks.
9
Bake for 30 to 35 minutes until golden brown and firm to the touch.
10
Cool completely on a wire rack before slicing into thick diagonal pieces.

Chef's tips

The dough should be much firmer than regular cake batter, resembling a soft scone mixture. Do not use a cake tin, as the authentic shape is freeform on a flat tray.