Ciambellone Marchigiano
A classic Marchigiano ring cake, also known as ciambella marchigiana, flavoured with lemon zest and aniseed liqueur for daily breakfast.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •24 cm ring cake tin
- •Electric hand mixer
- •Mixing bowl
- •Fine grater
- •Sieve
- •Wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 14 g
- carbs
- 48 g
- fibre
- 1 g
- protein
- 6 g
- calories
- 340 kcal
Instructions
- 1
Preheat the oven to 180°C (160°C fan) and grease and flour a 24 cm ring cake tin.
- 2
Whisk the eggs and caster sugar in a large bowl until pale, fluffy, and doubled in volume.
- 3
Pour in the oil and lukewarm milk in a slow, steady stream while whisking gently.
- 4
Add the mistrà liqueur, grated lemon zest, and fine salt to the mixture.
- 5
Sift the flour and baking powder together directly over the bowl in two batches.
- 6
Fold the dry ingredients with a spatula until a smooth, thick batter forms without overworking.
- 7
Spoon the batter evenly into the prepared ring tin and level the surface.
- 8
Scatter the pearl sugar evenly across the top of the cake batter.
- 9
Bake for 35 to 40 minutes until deep golden and a skewer inserted comes out dry.
- 10
Cool in the tin for 10 minutes, then invert onto a wire rack to cool fully.
Chef's tips
Using room-temperature eggs allows maximum air incorporation during whisking for a lighter crumb. If mistrà liqueur is unavailable, substitute with standard dry sambuca or steep half a teaspoon of crushed aniseeds in warm milk.
Ingredient substitutions
- Mistrà liqueur → Sambuca, anisette, or 1/2 tsp crushed aniseeds steeped in the milk
- Pearl sugar → Granulated sugar or demerara sugar sprinkled liberally over the top
Storage
Store in an airtight container or under a cake dome at room temperature for up to 4 days.
Reheating
Warm thick slices in a moderate oven at 150°C for 3 minutes if you prefer a freshly baked warmth.
Common mistakes to avoid
- •Opening the oven door during the first 25 minutes of baking, which deflates the ring.
- •Overworking the batter once the flour is added, leading to a tough and dense texture.
Serving suggestions
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