Adapted from my mom's recipe for the classic Italian breakfast/snack/dessert cake. Every region in Italy has its favorite way of making ciambella. Some are shaped like giant donuts; some are dense; some are like cookies. This cake version hails from San Marino, where my mom and dad are from. It's perfect for dunking into cafelatte or white wine. It always made an appearance at every family gathering. It's probably the first cake I ever ate as a baby. And it was most likely dunked in white wine.
<br />
<br />It's not a moist cake, so if you're looking for that, this is not the cake for you. Adding a simple lemon glaze on top will add some moistness, if that's what you're craving. Instead of sprinkles, a generous sprinkling of sugar on top of the cake before baking will leave you with a nice, crunchy layer
<br />
<br />Traditionally made with shortening, and I'm guessing lard back in the day, the cake can be made using vegetable oil as well. And if you prefer butter, go for it, just remember to use very soft butter.
<br />
<br />The cake freezes beautifully. If you make the 8 1/2" rounds, each one will fit into a zip-top gallon bag very comfortably. Great to stash in the freezer and pull out at a moment's notice.

Share: