Now I’ll have to make your other lemon cake too, for research purposes. Hello, Deb! I decreased salt to 1 teaspoon. I glazed it and looks great also, My question is how do i store it for tomorrow without making it soggy & sticky as usually happens when i try to store muffins etc…??? Do you store your muffins in a closed container? How would you recommend adjusting the baking time? And add some features. I love Ciambellone! Thanks for your reliable recipes. The recipe here is the result. So, that’s “right” to me. Sounds like it just needed longer to bake. Just under the recipe, look for where it says “Do More” There’s a little printer icon among the group of icons. Next time I think I’ll add the marscapone and oil first mix then add the yogurt and mix a smidge more. I absolutely love trying various tea cakes and munchies to go with my morning coffee! to Lola M: yes you flip the cake out and then glaze the top. I used only the 2 tablespoons of lemon juice in the glaze and it seemed perfect. Next we need this for Vitamixes and KitchenAids and Food Processors. Yes, I’m going to cut back to 2 teaspoons too. Anyway, it takes 6 lemons since a glaze is part of the recipe & I have to say it’s to die for, though time-consuming to make. Lowered the salt to 2 tsp of pink Himalayan salt per peoples suggestions and used canola oil. It’s a lot of work — zesting, juicing, making a syrup, basting it on, glazing it later, etc. denise stiles. – zest of 2 tiny lemons instead of 1/2 orange and 1/2 lemon And I used sour cream cut with a little milk for the yogurt (I find them interchangeable). Love this cake! Such was the case last week when the ever-reliable Smitten Kitchen published a recipe for an Italian tea cake I'd never heard of called ciambellone.I have no idea really how to pronounce this but in my head it sounds like cymbals being smashed together as in look and taste that's its effect. Instead, I used strawberry Icelandic yogurt from Trader Joe’s and strawberry extract. I’d like to try it again soon. I made it in a 9″ x 13″ rectangular pan (as I couldn’t find my Bundt pan anywhere). It reminds me a little of a quatre-quart, or poundcake. I didn’t see the need for corn syrup in icing so I omitted it and it was fine. You can definitely skip it and still have a great cake. Thanks for this recipe. I made this recipe by weight. Although I set the oven to the indicated temperature, it took considerably longer – 15 minutes – to cook, so the outside was quite dark by the time I finally pulled it out. How long would you bake two 6 cup bundts? The crust is real and definitely reminded me of a donut! It’s such an amazing Italian cake I made a few years ago after tasted it in Italy. It might just be the thing to cure me of my “can’t stand to be in the same room with the stuff” yogurt phobia. I haven’t tried it with one but it’s probably the best approach here — let us know how it goes if you can. Not sure I can get the good stuff during quarantine. Such a great cake, and forgiving of substitutions! Table salt can be a tiny bit heavier than fine sea salt, but not enough to throw a whole cake or make it inedible…. It’s super salty, to the point that it’s the most dominant flavor, not the lemon. HI- Question regarding the tube pan you used. Also, I’m not sure how everyone else doesn’t seem to have this problem with such a long bake time, but the sugar on the pan quickly caramelized and caused the outside to overcook far more quickly than the middle set. (Didn’t make the glaze) I only used 1tsp salt, and I ran out of yogurt so half of it was 0% Greek. Keeping my fingers crossed! Thank you for a lovely recipe! See more ideas about quiche recipes, quiche, recipes. Nooo!! Wow, this was amazing! I’ve also shown this cake in a ring pan mostly because why make it a little doughnuty if you can make it a lot, right? Trying to save a little money if I can ;) Post was not sent - check your email addresses! I made this as written and it’s awesome. It’s never a bad thing to have extra cake. Save my name, email, and website in this browser for the next time I comment. Sounds maybe more moist/less dry–a good thing. This cake is AMAZING!!! I made this for a 4th of July party and it was demolished in short order. Made one bundt and 3 small ones in a muffin tin. I also didn’t have an orange so I skipped that. I’m too cheap to buy mascarpone. The bake time was just around 30mins and so far has become the standard way of making this cake. A simple, stunning, delicious cake. But the slices we ate for breakfast without berries or cream were also fantastic so the there really is no need to guild the lily. You’re going to be so glad you baked this. I have found your comparison descriptions so helpful in the past when I’m trying to decide between two recipes (I’m especially thinking of the comparison in the post for the giant chocolate cake you made your father-in-law). I made this today exactly as the recipe is written. Even without a glaze. What’s right? First published July 26, 2007 on smittenkitchen.com | ©2009–2021 Smitten Kitchen. It was a very nice tea cake and I could see making it for an afternoon tea or brunch. baked 50 minutes, YUMMO perfect – the recipe actually seemed pretty forgiving during take 2. Scaled down the glaze as well but it was just enough for the donuts. This recipe recommends you use a plain, not Greek-style, yogurt. Also, your apple bundt cake is so amazing that my dad asks me to make it, and he doesn’t even really like cake or cinnamon; it’s THAT good! I used light sour cream instead of yogurt and 1/3 less fat cream cheese instead of the mascarpone. Do you use caster sugar to coat the pan? Like a giant glazed lemon donut with crispy edges. That said, I note that this cake gets very dark but never tastes burnt; it actually tastes perfect. Small tube pan. Lemony, rich, and just the right amount of sweet! It does have a crust. We ate the cooked parts and it was delicious. Took this to a cookout and my friends ate it up then I ate it for breakfast the next day. More ideas from . I made this in a 9″ spring form and it puffed up it the middle such that it was wearing a little crust “hat” that I literally had to slap my mother’s hand away from slicing it off and stealing it. Second time I used butter and sugar on the pans and the cakes slipped out cleanly. of the oil and see what happens. I just had to try this & I failed miserably. Recipes. Don’t worry, it’s going so slowly, it’s probably going to be another 9 months! I have made this twice using an angel food cake pan. I love reading (and making) your fabulous recipes. I just loved it. ps – I did decrease the salt by 1/2 teaspoon due to other reviews and had no mascarpone so subbed ricotta. Drop batter in large scoopfuls equally around your cake mold, then smooth, and drop on counter a few times to ensure there are no trapped air bubbles. Made this today and it was lovely. Four years ago: Cherry Almond Dutch Baby I was afraid of the sugar. Would definitely make it again. Didn’t have corn syrup so I just did powdered sugar + 5 tablespoons of lemon juice and it was super tasty. The similarity of this cake to an old-fashioned doughnut inspired me to try something different the second time. If you only have Greek yogurt (like me), simply replace the last tablespoon of yogurt with water. And extra zest might have found it’s way in there too. Russian Tea Cake (Cookie) From Lynda's Recipe Box, via an old church cookbook 1 cup unsalted butter, softened 1/2 cup confectioners sugar (powdered sugar) 2 1/4 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon vanilla extract 3/4 cup finely chopped pecans extra confectioners sugar for dusting the cookies Preheat the oven to 400 degrees F. Definitely use it all, even if it seems like a lot! Sometimes I stray across a recipe that I'm moved to make straight away. Rave reviews. Changed the following: Thanks for sharing…this is a keeper!! Hi Deb! When someone told me last month the version at Caffe Marchio — which is described as a “rich, Italian-style bundt with a lemon glaze” — is one of her favorite cakes, and even found the recipe on the internet for me (subtle hint, there), my first thought was: but wait I already have a lemon cake that I know and love. So glad to hear about second book, that was my next thought, she must have written another book with scrumptious desserts with lovely stories. Just made this cake and if it is as good as it looks and smells it will be one I make often. It was cooked through and I did not have the experience of it being under baked as some of the commenters mentioned. Sounds like a lot to me too. A ciambellone is a simple, sunny Italian tea cake with lemon zest and a rich crumb typically baked in a tube pan, which gives it a torus shape, i.e. Recipes. I used Greek plain yogurt and block cream cheese, loosened up with some cream. Thinking of lowering the temp a bit a cooking longer. Spectacular fail and the cake came out in two pieces, but thanks to its high moisture content, I was able to place it back together and no one was the wiser. Cooked for 12 minutes longer than the recipe but my oven is typically slow/cool. I have an oven thermometer, so I know that my temperature was accurate, not sure how to get the results everyone is posting about. Sometimes I’ve used both orange and lemon juice in the glaze and that is delicious. I made it as written. Smitten Bakery & Patisserie Gingerbread cookies. This looks so good! Who would notice?” Eh…Everybody?). Made this as directed using 2 and 1/2 teaspoons of regular iodized Morton’s table salt and I’m sad to report that is was quite salty. I made this exactly as indicated. made this again and it’s just about perfect! Sprinkle baking powder over batter and whisk it thoroughly into the batter, a good 10 turns around the bowl. I think raspberries or blueberries in the batter would be a nice addition. You never fail me, Deb! Whole is best in baking but I’m sure 2% won’t be a huge problem. A ciambellone is a simple, sunny Italian tea cake with lemon zest and a rich crumb typically baked in a tube pan, which gives it a torus shape, i.e. There is no such thing as “too many” lemon cake recipes. Also sifting the flour is key. It makes a very attractive, simple presentation. I will be making it regularly for quite a while…. I’m used to the bottom of a bunt cake pan being the top of the baked cake. Turned out well — same great crumb, and the crust soaked in maple glaze was really good. Dorie Greenspan was similarly charmed by this cake (which she calls ciambella) at breakfast in Rome and shares her recipe in the New York Times Magazine on Sunday (posted online in advance of print publication). It is sweeter than I normally like but it’s lovely with the citrus. Jana, The cake keeps for days at room temperature and goes so well with all of the berries currently in season at breakfast, for an afternoon snack, or for dessert, ours was gone at a disappearance rate usually associated. Ask your library to do it! I know the measurements would be different in recipes and would like to know which salt you used. I USED MORTON’S TABLE SALT… HAS POTENTIAL TO BE DELICIOUS. So weird that some people had super salty results. Nomnomnom. 1 teaspoon (5 grams) kosher salt. I’m a household hero now. I only know the way I make it, which is how my MIL makes it. It was delicious. Ooh how did it taste with the part almond extract? Making it again this weekend. Delicious! I’m in the UK and corn syrup isn’t so easy to find. 2 % Milk and this yogurt? Love the looks of this recipe and would like to make it soon. Really really stuck. This is WONDERFUL! Next time I‘ll try letting the cake cool 10-15 minutes before unmolding and see if that helps. Now I’m wondering what other recipes you’ve listed on your site that might work with this pan. I saw this yesterday & went out to buy the ingredients! Thanks Deb! Favorite cake ever. I used a 12 cup bundt pan and added about 3 minutes to the cook time but that could most likely but due to our old gas oven not being quite to temp. Made this yesterday and served today. Thanks for the recipe! Though my cake is significantly darker in color then your cake it isn’t burnt nor gives off that taste. I noticed the comments about salt but followed Deb’s advice and used fine sea salt as directed. What can I use to substitute? ciambellone, an italian tea cake. Was this too much? Ina’s lemon cake is a staple. the appearance of a doughnut, which is, in fact,…. Maybe the metric measurements didn’t match up for me? Sep 27, 2019 - Explore Barbara Versaw's board "quiche recipes" on Pinterest. It’s amazing. However, I agree with the other commenters that the cake is weirdly salty — I would do half the recommended salt here (note i was using diamond crystal kosher salt, not table salt). I will definitely be making this again! Inspiring cooks and nourishing homes through daily recipes, tips, kitchen design, and shopping guides. my last change was just an experiment that i think succeeded. This will be my go to recipe for my Bavaria form! I’ve had problems in the past with some cakes forming a big hollow air pocket in the center, and the pre-oven whacks seem to settle the batter evenly. I’ve made this three times with this exact salt level and the salt isn’t even notable in the final cake; totally in the background. The Minx has been a long time fan of Deb Perelman's Smitten Kitchen blog and recently purchased her cookbook aptly titled, The Smitten Kitchen Cookbook.She had bookmarked several recipes she wanted to play around with and one meatball recipe (or meatloaves as they are referred to in the book) sounded particularly interesting to me. ), What are the ingredient amounts for 60% level cake – Please, For the 60% level: Thank goodness it was a citrus flavor and not something strange. That was the relationship I felt I had with you. I made it with ev olive oil because that’s what I had. Any suggestions as to what I could have done wrong or to combat the caramelization? This took about 10 extra minutes to cook through for me. Use your craft stash to make a piece for the top of your festive dessert. It baked up golden, toothpick came out clean. I only had about 300g of white sugar so I had to make up the difference with light brown and I think it was a very wonderful “mistake”. (I’m working on an update to streamline it, but it still a lot of work and bowls.) Announcements, Recipes. Also, I’m baking during a heatwave so you know I was dying to try this. Too salty to eat— naked about 45 min. Just gorgeous and smooth and springy and moist and…plush! 1 teaspoon (5 ml) vanilla extract. I hadn’t received an email from you in forever and it was like a long lost friend. Subbed cream cheese and Greek yogurt as I’m making this during Covid quarantine time. I promptly came back to your website and saved the recipe for good keeping! Amended to centigrade oven and it took way longer than 40 minutes, took an hour ten (covered with greaseproof for the last 30 minutes to prevent burning). Michael, there is. I made a 1/4 recipe and it was perfect for six donut sized cakes. Thank you again for the best cooking resource out there. Look at the bottom of the recipe and there is a banner of small “related” pictures/recipes. Do you know if this cake freezes well? 14 ingredients. Don’t tell me he’s in 4th grade, then I’ll know that I am so old…. I always love discovering new, simple bakes. 3 large eggs I made this cake today, and everyone really liked it. Fine sea salt and table salt have consistent weights, and thus saltiness, per spoonful. Keep in mind what I noted, which is that my larger one got very dark before it cooked through but was still incredible. My question is : how much of the batter am I placing inside the tube pan ? Thanks to Jessica Weiss for a fantastic recipe and Deb for sharing it!! It’s quite good, but I probably will make Ina Garten’s lemon pound cake next time. I mean, I’m awed at how easy it was to make, and how delicious it is. Sadly, I have neither a bundt nor a tube pan. Scrolling through the comments to see if anyone was thinking olive oil. For the record, I also needed about 5-7 extra minutes to reach full done-ness, but I baked in a bundt. Oh, and used fancy double-cream yogurt and regular sour cream. I’ve found my new favourite cake. A definite do-again. what is “edible attendance”? So, I broke the recipes out into proportions and found that the Caffe Marchio version uses oil instead of butter, more of it, a bit more sugar too, a combination of mascarpone and yogurt instead of buttermilk, and a lot less lemon. Stunning cake, and just what I needed today. Six Months Ago: Salted Butter Chocolate Chunk Shortbread Deb, I made this last night for my mom, who is at home recovering from a double mastectomy. Cream cheese, maybe? It was just a little over for a 10-cup bundt and should be fine in a classic 12-cup. Absolutely brilliant. Nevertheless – they were still awesome! It really shouldn’t come through. best hot fudge sauce. Could there be a reaction to the olive oil that creates the salty taste? – extra generous with oil and sugar in the cake pan, cause I didn’t that yummy crust sticking to it (worked great!) This was truly disappointing. Chef Weiss says “Use all of the glaze! I am dying to bake it. Oh, Deb. It took about 15 minutes more to cook all the way through for my bundt pan, but I didn’t panic and it was done inside before it burned. I think it actually was on the verge of being overdone. Well this cake jumped straight to being a #1 favorite around here. You made me think of my childhood. Thank you for this recipe. To replace the corn syrup I mixed 1 TBSP water with 1/4C sugar and microwaved until the sugar melted (1-2 minutes, stirring every 30 seconds) and then let it cool a bit and it thickened a bit. This is the BEST cake ever. None I’ve found have the wide diameter tube in the center. It’s delicious!!! The manual that came with my convection oven said to bake at 25 degrees less for the same amount of time. I have now made this cake four times. This is also not overly sweet. <3, Possible sub for corn syrup in the glaze? I think either will work. Made it this morning, and just tried it after lunch. Then I used lime juice in the glaze rather than lemon juice. I too used a bundt pan and had to add another 10 minutes. it’s definitely something i’ll make again. I did it and it worked great, though the cupcake liners were awfully sticky with glaze, which I didn’t think about when imagining these as perfect finger foods. the glaze is delicious and it had a good texture though. If you pan only holds 4 cups, I’d just use half this recipe. I’m having cake for dinner……and dessert and breakfast tomorrow. I don’t use fine sea salt for savory stuff; there I think the texture is more important. It was great. First published July 26, 2007 on smittenkitchen.com |, almond cake with strawberry-rhubarb compote, almond macaroon torte with chocolate frosting, banana bread crepe cake with butterscotch, carrot cake with maple-cream cheese frosting, chocolate soufflé cupcakes with mint cream, cranberry syrup (and an intensely almond cake), cream cheese pound cake + strawberry coulis, espresso chiffon cake with fudge frosting, homemade chocolate wafers + icebox cupcakes, homemade devil dog, ding dong or hostess cake, layer cake tips + the biggest birthday cake yet. I make many, many bundt cakes and I do find that often the batter is too much volume for my decorative pans. The only sub I made was equal parts agave instead of corn syrup in the glaze because I was out. 10. About to do it again! I’m going to try again this weekend and will report back! This cake is stunning. This cake is phenomenal. I loved this so much. You might want to check out the comment guidelines before chiming in. Now, I will admit that I changed the recipe a bit — all of the orange zest (I love citrus!) For flipping the second time, I just put a cooling rack on the top, grip it and the cooling rack below tightly, and flip it fast. ... smitten kitchen every day trailer + book tour! I find lack of airflow gives them that gooey film. It should bake up just fine as loaves, you could make two. So easy to make!!! I’m less certain about sea salt. It tasted Italian! Heat oven to 350 degrees F (175 degrees C). My crust wasn’t as deep brown despite following the other directions and using the same heritage Bundt pan, but still very good :). Because it’s an oil cake, it tastes more moist in general. How ever…(excuse now to follow), I am not that fond Bundt Cakes. Corn syrup provides a shine that I’m not sure the others will. I made this an almond poppyseed cake by swapping the mascarpone for almond paste, replacing the zest with 2 tbsp poppyseeds and using 2 tsp almond extract instead of vanilla, with 1/2 tsp almond extract and 2 tbsp milk in the glaze instead of the lemon juice. I froze it to save it for my sister and it was wonderful. A wonderful cake with that delightful dark crust and perfect sweet/tart glaze. Thanks for the post! Oh Deb you’ve done it again. :), What a fantastic idea! I whipped the ricotta for a few minutes to make it fluffier before adding the other ingredients. Could I use maple syrup in place of corn syrup? We met may years ago briefly…you were dining at my bar at Island Creek Oyster Bar in Boston. Riffed on this recipe pared down to 1/3 to fit in a loaf pan. I made this As written (baked for 60 minutes in my tube pan) on Friday and it was gone by Sunday. I’m a new commenter, and I want to thank you for being a reliable place in the often overwhelming world of food blogging. I got 18 regular-sized muffins out of one recipe (the abridged amount). I think it would be fine but they might be more muffin-ish than frost-able cake-ish. (Reposting!) I used sunflower oil on my bundt pan and did not have sticking problems. Try their Spiced Carrot Cake and chocolate-coated marshmallows, which are bite-sized goodness you can’t get enough of. I subbed sour cream for mascarpone and honey for corn syrup and the cake looks gorgeous… and it’s killing me not to taste it before I bring it to work tomorrow. I was wishing I’d just committed to all Paleo flour, but having never tried the recipe before… well, just a bit leery of heading completely off the rails. The texture of this cake was perfect—moist without being to dense with a great crumb. The cake was definitely cooked enough. Ciambellone, an Italian Tea Cake. I used regular table salt for the salt. So good. Hi Deb, I love lemons, love everything Italian & I’m a new yorker! Recipes; Publishers; Cookbooks; About. 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