cake
ciambella with ricotta & lemon
Ciambella is a classic Italian ring cake, beloved for its light, tender crumb and delicate flavours. This version combines creamy ricotta with zesty lemon, creating a moist, fragrant cake perfect for breakfast, afternoon tea, or a simple, elegant dessert.
INGREDIENTS :
250g ricotta cheese
200g sugar
3 large eggs
250g plain flour
2 tsp baking powder
Zest of 1 lemon
50ml olive oil (or melted butter)
2–3 tbsp milk (if needed)
Icing sugar, for dusting
[ serves 8 people ]
STEPS :
In a bowl, whisk ricotta, sugar, eggs, and lemon zest until smooth
Gradually fold in flour and baking powder, then stir in olive oil. Add a little milk if the batter is too thick
Pour batter into a greased and floured bundt or ring cake tin
Bake at 180°C (350°F) for 40–45 minutes, or until a skewer comes out clean
Let cool slightly, remove from tin, and dust with icing sugar before serving


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