Buttermilk Ciambellone And Happy Easter

Easter has always been my favorite holiday. Maybe because only on Easter I got to eat something home-baked, ciambellone. My mother did not like to bake, but each Easter morning she used to “surprise” us with a fragrant ciambellone, covered with fresh pink flowers and accompanied by all the colorful Easter paraphernalia. What an event. The cake went wonderfully with our chocolate eggs and even with… salami! Indeed, another name of this ciambellone is “pizza di pasqua”. Or, at least, that’s the way my mother called it. I know she learned this from my grandmother, a true Roman matron, which makes me think this way of mixing sweet with salty is very “Roman”. Or maybe not. Personally, I just love it. We used to have hard-boiled eggs, chocolate eggs, salami and cake all in the same, scrumptious, breakfast. Mmmm… and this Sunday I am going to relive this dear memory with my own family. Life is good.

BUTTERMILK CIAMBELLONE

You need: 1/2 cup buttermilk (filmjölk in Swedish), 3 eggs, 1 cup of sugar, 1 cup all-purpose flour, 1/2 cup cornstarch, 1/2 cup good vegetable oil (I used 1/4 cup olive oil and 1/4 cup flax seed oil), 2 and 1/2 teaspoon baking powder, 1 teaspoon vanilla extract, grated zest of 1/2 organic lemon (if you don’t have it, add an extra teaspoon of vanilla extract), a pinch of salt.

How to: Preheat oven to 160 degrees (Celsius, 320 Fahrenheit). Mix the eggs with the sugar and the pinch of salt until fluffy. Add the oil, the buttermilk and the flavoring (vanilla and lemon zest) and mix well. Combine flours and baking powder and add to the batter. Mix until fluffy again. Butter a tube-cake pan and pour the mixture in it. Bake for 35-45 minutes, checking for doneness with a wooden stick after 35 minutes.

CONSIDERATIONS: This cake was so incredibly easy to bake and tasted just like the best ciambelloni my mother used to make. When we woke up this morning we had a couple of pieces with our latte. My 3-year old was ecstatic. Looking forward to bake another batch for the coming Sunday breakfast. Wishing you all a gracious Easter full of laughs and feel-good moments.

Leave a comment

18 Comments

  1. Isn’t it wonderful being able to continue on, (or start your own) traditions with your family?
    Lovely. Happy Easter Barbara

    Reply
  2. Gorgeous photos! Hope you don’t mind if I’ve ‘shared’ this on FB. By the way, would it be uncouth to add raisins?

    Reply
    • so wonderful to see you here! thank you so much for the nice comments – and for advertising my blog :) of course you can add some raisins. just soak them in water and drain them with kitchen towel before adding them to the mixture. and let me know how it works! I was just about to make another one for tomorrow, mine with the addition of grated lemon peel. happy Easter!!!

      Reply
  3. What a beautiful cake.. I want to try this one ;))

    Reply
  4. This is a perfect Easter holiday coffee cake! I like the addition of corn flour.. and the cake looks so moist and fine.

    Reply
  5. Il n’y a que de bonnes choses dans ce gâteau. Le buttermilk donne beaucoup de moelleux à la pâte. J’aime beaucoup.
    A tester.
    See soon

    Reply
  6. Another new one on me! It sounds very good, the corn flour must add an interesting flavor. I have been searching for corn flour for some other recipes I want to make, and now I’m adding this to the list to make when I finally find it! P.S. Your photos are incredible!

    Reply
    • thank you Veronica, you are a sweetheart (I first spelled this sweetearth, lol). I think the cornflour makes it very soft… I wonder now if corn flour is the right translation… maybe corn starch? help :)

      Reply
      • Oh, well cornstarch I have! What does it look like? Cornstarch is very fine and powdery and white. There is also corn flour, which is more the consistency of flour, and cornmeal, which is more coarse. And LOL that you typed sweetearth!

        Reply
        • lol! it was cornstarch! no it was not a typo: I asked to my American husband what was the translation of mais stärkelse (what we have at home, in Italian is called amido di mais) and he said mais flour! it did sound strange but… auch, never to trust men in the kitchen :)

          Reply
  7. ornella

     /  April 5, 2012

    Sai che io non mi ricordo nemmeno cosa “combinava” mia madre a Pasqua? Diciamo che le piace cucinare e lo saprebbe fare bene… ma non ha assolutamente pazienza, perciò tutto fatto in fretta :-) con risultati spesso immaginabili ed immangiabili!
    Bellissimo e sicuramente ottimo questo ciambellone! Se non ci sentiamo nei prossimi giorni tanti auguri a te e ai tuoi cari di buona Pasqua!

    Reply
  1. Ciambellone della Nonna (Nonna’s Marble cake) « Silvia's Cucina

Comments, thoughts, hints... all welcome here.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 40 other followers

%d bloggers like this: