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Ciambellone

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In Italy, the word ciambella means doughnut.  And anything with a hole in the center is called a ciambella including doughnut shaped cookies.  This cake is basically a big doughnut, thus it is called a ciambellone.  While there are many different varieties of ciambellone, this is a very quick and easy version using lemon zest for the predominant flavor.  It is light, moist and flavorful and not too sweet.  Enjoy it as a dessert or a snack any time of day.








Ingredients

2 1/2 cups of flour
3/4 cups of sugar
3 eggs
1 teaspoon vanilla
2 1/2 teaspoons baking powder
Zest of one lemon finely chopped
1/2 cup extra virgin olive oil
1/2 cup minus one teaspoon milk

Equipment

Oven preheated to 350 degrees F
Electric mixer
Buttered and floured bunt cake pan

To Make the Ciambellone

Step 1:  With an electric mixer combine the eggs and sugar until light in color and increased in volume.
Step 2:  Gradually add the milk followed by the olive oil and continue to mix until well integrated.
Step 3:  Add the lemon zest, flour and baking powder and vanilla and continue to mix on medium speed until all ingredients are integrated, but do not over mix.

Step 4:  Pour the batter into the prepared bunt pan.
Step 5:  Place the pan in the center of the oven and bake for approximately 35 minutes until it is golden brown and a cake tester comes out clean.

Step 6:  Remove from oven and let cool prior to removing from the pan.  Top with powdered sugar prior to serving.




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