Nonna’s Ciambellone (Pound Cake) – Granny’s Easy Italian Breakfast Cake Recipe
Ciambellone is a classic Italian breakfast cake also referred as pound cake or bundt cake, not to confuse it with the small ‘Ciambella’ (similar to a doughnut). Every Italian family has its own recipe that they guard jealously. In our family, Nonna’s make the best one, at least for me. I love it as it has very little sugar and it’s very soft inside and crunchy on the outside, perfect to enjoy at breakfast time to dunk in milk and also as a healthy snack or brunch (we call it Sdijuno in Abruzzo). In the afternoon, I usually prefer it with a generous layer of organic homemade jam.
If you make Nonna’s Ciambellone at your home, please tag us on Instagram or Facebook at @experience.bellavita
Difficulty
Easy
Preparation Time
10m
Cooking
30/40m
Serves
10 people
Ingredients
- 2 medium eggs
- 20 grams of sugar
- 30 grams of Extra Virgin olive or seed oil
- 110 grams of milk
- lemon zest from half lemon
- half teaspoon of cinnamon
- 250 grams of type 1 (semi wholemeal) flour (you can also use standard white)
- 8 grams of yeast for cakes (check for directions in the back of the package)
- Podere Francesco’s peach jam (optional, you can find on our food box experiences)
Tools
- Round tray 20cm diameter with hole (Check this tray)
- Mixer (in alternative a fork)
- Sift (optional)
Video Nonna’s Ciambellone Recipe
Granny’s Easy Italian Breakfast Cake Recipe
- Mix the eggs and sugar until creamy
- Add the olive/seed oil, milk, lemon zest, cinnamon, flour and yeast
- Mix well until you have a smooth mixture
- Oil the tray with melted butter
- With the help of a sift, sprinkle flour to avoid sticking
- Remove excess flour from the tray
- Pour the mixture into the tray
- Bake at 180 celsius (356 Fahrenheit) for about 35/40 minutes (make the test with a toothpick)
Buon Appetito!
This breakfast cake is a collection of Nonna’s family recipes. You might like Nonna’s cookbook and enjoy traditional recipes from the Abruzzo region in Italy