Apple desserts in their various versions are so warm and comforting. This version: the apple ring cake or the apple ciambella gives you that much needed hug — it envelopes your senses with all that apple goodness, holds you tight with its fresh flavour and lush aroma, lifts you and promises to not let go.
It’s Italian, you see. Bene, no? A ciambella is an Italian bundt cake that varies from region to region. They’re made with olive oil (like most Italian cakes) the zest of a lemon or orange and buttermilk, along with the usual cake ingredients. Ciambelle are usually served as an afternoon snack at a bar or caffé.
This classic decadent Italian dessert is brought to you straight out of Ritu Dalmia’s Italian Khana: Desserts. A master Italian chef, this lady knows her ciambelle well. She shares a recipe that’s usually only passed down to younger folks in a family, that was shared by a friend.
Oil does not adversely affect the taste of your cakes and locks in a lot of moisture. Not at all what you’d expect of oil, right? Read this article on how different fats affect cakes if you’ve always used butter and are skeptical about using oil. And while we’re on the subject of oil, you might want to consider making these oil based cakes: the epic vegan chocolate cake, and the ultimate carrot cake — you’ll be pleasantly surprised!
This rich, moist apple ring cake smells so fresh, and is full of flavour and texture. It’s surprisingly simple to make, except for when you have to slice the apples, and beat the eggs and sugar together. Otherwise you’re only going to fold the ingredients in together before you put it in the oven.
Okay then, I have to rush — I need another hug!
The apple ring cake or the apple ciambella gives you that much needed hug — it envelopes your senses with all that apple goodness, holds you tight with its fresh flavour and lush aroma, lifts you and promises to not let go. It’s Italian, you see. Bene, no?
- 4 cooking apples
- 4 eggs
- 150 g caster sugar
- 80 ml olive oil
- 300 g plain flour
- 250 g curd (natural yogurt)
- 2 tspn baking powder
- 1 tbspn orange zest (only the orange peel, without the bitter white pith)
- 1 pinch salt
- 1 pinch cinnamon powder (optional)
Preheat the oven to 180ºC (356ºF).
Wash and peel the apples, then cut them in half, remove the core and slice them thinly.
Beat the eggs and sugar until light and very foamy.
To this mixture, one at a time, add and fold in, the flour and baking powder, curd, sliced apples, oil, orange zest, cinnamon and salt. Mix well until gleamy and smooth.
Grease your ring mould with olive oil and dust it with flour.
Pour the cake mixture in and bake for about 40 minutes.
Serving: Serve warm or at room temperature.
Cooking Apples (Wikipedia)
Mario Batali: Ciambella with Summer Berry Compote (Chicago Tribune)
The Ultimate Apple Pie (notjustspice)