Ciambella is the traditional cake of Romagna. A rustic and very simple dessert, yet truly tasty. The typical Romagnol ciambella does not have the classic hole in the middle but comes in loaves or round shapes. It is served at breakfast, as an afternoon snack, or even after meals, often dipped in a good glass of sweet Albana or Cagnina wine.
Ingredients and Preparation
- 400 g flour
- 200 g sugar
- 3 eggs
- 100 g butter
- 1 packet baking powder
- zest of 1 lemon, grated
- half a glass of milk
- colored sugar sprinkles
- waxed paper for baking
Knead all the ingredients strictly by hand. After lining a baking tray with waxed paper, shape the dough into loaves (about 3 cm high) and sprinkle with granulated sugar and colored sprinkles. Place in a preheated oven at 180°C for about half an hour. Bake until the surface is golden (20–30 minutes). Remove from the oven and allow the ciambella to cool completely before detaching it from the paper.
