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EASTER DOUGHNUT (CIAMBELLA DI PASQUA)

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EASTER DOUGHNUT (CIAMBELLA DI PASQUA)

EASTER DOUGHNUT (CIAMBELLA DI PASQUA)

With “ciambella” meaning ring or doughnut, this simple Easter cake is ring-shaped and flavored with lemon or orange zest. Decorated with colorful sprinkles, this one is sure to catch your eye.
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Prep Time 15 mins
Cook Time 45 mins
Course Dessert
Cuisine Italian
Servings 8

Equipment

  • 1 9" bundt pan

Ingredients
  

For the Cake

  • 31/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 cups sugar
  • 1 cup extra virgin olive oil
  • 1 cup milk
  • 5 large eggs
  • 1 tsp vanilla
  • 2 Zest of medium lemons
  • 3 tbsp lemon juice

For the Glaze

  • 2 cups powdered sugar
  • 2-3 tbsp milk or lemon juice
  • 1 tsp vanilla
  • Rainbow nonpareils

Instructions
 

  • Place a baking rack in the center of the oven, and preheat the oven to 350 degrees.
  • Sift the flour, baking powder and salt together into a bowl
  • In a separate large mixing bowl or in the bowl of your stand mixer, add the olive oil, sugar, vanilla, milk, lemon zest and lemon juice.
  • Using a hand mixer or a stand mixer, begin to whisk the bowl of liquid ingredients together thoroughly at low to medium speed until the sugar begins to dissolve.
  • At this point, add the eggs, one at a time, into the bowl with the liquid ingredients and continue to whisk the mixture until you have a light creamy liquid
  • Once the eggs have been whisked into the mixture, add 1/3 of the flour mix to the mixing bowl and continue whisking until the flour is fully incorporated into the batter.
  • Repeat this step with the other 2/3 of the flour mix.
  • Whisk the batter together well so that it is uniform in color and texture.
  • If necessary, prepare your bundt pan for baking by spraying it with nonstick cooking spray or coating it with butter and flour
  • Pour the cake batter into the prepared bundt pan and ensure the mixture is evenly distributed throughout the pan.
  • Placethe pan on the center rack in the oven and bake for 50 minutes to 1 hour oruntil the sides are golden brown and a toothpick inserted into the center ofthe cake comes out clean
  • When the cake has finished baking, remove it from the ovenand let it cool for at least 2 hours before glazing.
  • Once the cake has cooled well, turn it out of the bundt panonto a serving platter or cake stand.
  • Gently pour the icing over the top of the cake and sprinkle the rainbow nonpareils over the icing as desired.
  • You can wait 45 minutes to an hour until the glazing develops a hard shell over the cake to serve or you can serve immediately at room temperature.

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