Traditionally, people would serve ciambellone cake at the festive meals held on the threshing-floor to commemorate the mowing of the fields. The customary way of eating this rather dry cake is to dunk a slice of it into your glass of wine.
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INGREDIENTS |
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Eggs |
4 |
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Flour |
500 |
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g |
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Sugar |
250 |
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g |
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Butter |
125 |
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g |
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Milk |
1 |
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glass |
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Baking powder |
1 |
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packet |
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Vanillin |
1 |
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packet |
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Lemon zest |
1 |
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lemon |
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PREPARATION |
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Preheat the oven to 180°C. Grate the peel of one lemon, making sure you don't include the underlying white pith. Gently beat the eggs in a bowl. Melt the butter in a double-boiler. In a large bowl mix together the sifted flour, the sugar and the baking powder. Separately, mix together the milk and melted butter, then also add in the eggs and blend gently. |
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Add the milk, eggs and butter to the flour and sugar and stir with a wooden spoon until you obtain a smooth batter that is not too thick. While still stirring, add in the lemon zest. |
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| 3. |
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Pour the ciambella batter into a cake tin that has been greased and dusted with flour and sprinkle the top with granulated sugar and pop it into the oven for around 40 minutes. |
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CHEF'S NOTE |
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For a "lighter" version of ciambellone, you can replace the butter with the same amount of plain yogurt. |
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As an accompaniment to this traditional dessert we recommend a glass of Vernaccia di Serrapetrona DOC (Denominazione d'Origine Controllata / Quality wines produced in a specific region), which has a sweet, aromatic, mild flavor |
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