A soft, lightly sweet ring cake perfumed with lemon and anise, dunked in sweet wine at breakfast or afternoon tea.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: cake plate
Garnishes: powdered sugar, lemon zest curls
Accompaniments: sweet wine, espresso
Instructions
-
1
Whisk eggs and sugar until pale and fluffy, about 3 minutes.
-
2
Add oil, milk, lemon zest, and anise. Whisk to combine.
-
3
Sift flour, baking powder, and salt together. Fold gently into the wet mixture until just combined.
-
4
Pour batter into a greased and floured ring pan.
-
5
Bake at 175°C for 35-40 minutes until golden and a skewer comes out clean.
-
6
Cool in pan 10 minutes, turn out, and dust generously with powdered sugar.
Did You Know?
In San Marino, dunking slices of ciambella in Sangiovese wine is a morning ritual that has scandalized dietitians for generations.
Chef's Notes
Equipment Tips
- bundt or ring pan
- mixing bowl
- whisk
- oven
Garnishing
powdered sugar, lemon zest curls
Accompaniments
sweet wine, espresso
The Story Behind Ciambella Sammarinese
The ciambella is the everyday cake of San Marino and the Romagna region, simple enough for any home baker yet deeply satisfying. Its ring shape was practical for hanging from hooks in farmhouse kitchens. In San Marino, the ciambella is inseparable from the social ritual of morning coffee or afternoon wine, a modest cake that embodies the republic's unpretentious approach to the sweet things in life.
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