The ciambella is a typical citrus-based breakfast cake served in the morning in bars across the country. It’s pleasantly simple, both in flavor and in effort. Because I couldn’t resist adding some American touches here, blueberries and a wildflower honey glaze bring a little extra sweet zing, making this a breakfast that straddles the best of both worlds.
Makes: 1 Bundt cake
INGREDIENTS
For the cake:
- 390g (2¾ cups) all-purpose flour, plus more as needed
- 13g (2½ tsp) baking powder
- 4g (1 tsp) fine sea salt
- 400g (2 cups) granulated sugar
- 10g (2 tbsp) grated lemon zest
- 245g (1¼ cups) olive oil
- 230g (1 cup) sour cream
- 110g (½ cup) mascarpone
- 4 large eggs
- 280g (2 cups) fresh or frozen blueberries
For the glaze:
- 240g (2 cups) powdered sugar
- 40g (2 tbsp) wildflower honey
- 45g (3 tbsp) fresh lemon juice from 1 large lemon
- pinch of salt
METHOD
-
Preheat the oven to 350°F (180°C) and set a rack in the center. Coat a 12-cup (2.8 litres) Bundt or 10-inch (25 cm) tube pan with nonstick spray and lightly dust with flour.
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Make the cake! In a medium bowl, sift the flour, baking powder, and salt. In the bowl of a stand mixer, combine the granulated sugar and lemon zest. Massage the zest into the sugar using a pinching motion, evenly incorporating and releasing the oils. Add the olive oil, sour cream, and mascarpone. Snap on the whisk attachment and beat on medium-low speed until well combined, about 2 minutes. With the mixer running on low speed, add the eggs one at a time. Add the flour mixture in two parts and beat until fully combined, about 2 minutes, stopping to scrape the sides as needed. Remove the bowl from the mixer and use a rubber spatula to gently fold in the blueberries. Pour the batter into the prepared pan. Bake until a cake tester comes out clean, 1 hour to 1 hour 25 minutes. Let the cake cool in the pan for about 30 minutes before turning out onto a wire rack to cool completely, about 1 hour.
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Once the cake is cool, make the glaze. In a medium bowl, whisk the powdered sugar, honey, lemon juice, and salt to make a thick glaze. Spoon the glaze over the top of the cake, letting it slowly fall down the sides. Let the glaze set for about 20 minutes before slicing and serving. The ciambellone can be covered and stored at room temperature for up to 3 days.
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