I made a 1/4 recipe and it was perfect for six donut sized cakes. Perfect! That will determine how much of this recipe you want to use. The first time, I made it in a bundt pan; the second in two 8″ x 4.5″ loaf pans. It looks wonderful. Mine did stick in the bundt pan even though I greased and sugared well (at least I THOUGHT I did), but the glaze stuck the top bits right back on. That said, I can’t wait to make this – after I buy some mascarpone cheese. Deb, thank you for consistently providing incredible & detailed recipes! the appearance of a doughnut, which is, in fact, what Google Translate tells me is the translation of ciambellone. Usually it’s in those larger containers. Surprisingly light. Still it was very good. I got 18 regular-sized muffins out of one recipe (the abridged amount). Adapted from Honey and Jam and The Way the Cookie Crumbles.Makes one 9- or 10-inch round cake (I halved the recipes to make a 6-inch cake).. Cake. For a true, robust lemon cake, make the lemon pound cake from Ina Garten in the archives. Bravo! and what about for the mascarpone – that’s such a delicious flavor and I’m sure really adds to the cake, wondering how to replicate the non-dairy version of that or if I should even bother w/o the mascarpone? Granule size. It was still very delicious — so, so tender and moist on the inside with just the kind of crispy exterior I was hoping for. It baked up golden, toothpick came out clean. The texture of this cake was perfect—moist without being to dense with a great crumb. I’m not much of a plain yogurt fan and I find it difficult to find in a small quantity. Not sure if it was the granulated sugar or if I slightly overbaked, but just made this (my kitchen smells amazing) and it is persistently stuck in the bundt pan…. Cake is good at room temperature for 4 days. This recipe is also very forgiving of substitions. Cooked for 12 minutes longer than the recipe but my oven is typically slow/cool. Look at the bottom of the recipe and there is a banner of small “related” pictures/recipes. ciambellone, extra donut-y Ciamebellone, an Italian Tea Cake on smittenkitchen.com. Wondering if I should have greased and floured the dark pan instead of coating with sugar. Smitten Kitchen 14yr ago 91. What’s right? Will have to try with this one! I prefer a more prominent lemon flavor as well. Program Manager, Google Health, Pathology. Any suggestions as to what I could have done wrong or to combat the caramelization? My day is transformed! Definitely use it all, even if it seems like a lot! I am excited to try this recipe! Eating it tomorrow – still think it will be delicious but I worry about the texture. I’ve never heard of this recipe before… I might try it for a party, or make it to go with my morning coffee. I only flipped it once because I lost my nerve to do it the second time. thanks for all you do! I substituted grapefruit zest and halved the recipe, it was still quite large (maybe for 6). I don’t think I would want more salt. It makes a very attractive, simple presentation. She loved it, and so did the rest of my family. Will try to make again but split between two pans. Do you think it depends on the coarseness of your sugar? As for the sticking issue, I found I really need to get a good bit of grease in the pan. Or in 9 inch rounds? I’m Italian and our housekeeper used to make it for us in the afternoon in special occasion. Due to poor planning and laziness, I made this with what I had in the pantry. I especially appreciate the metric weight measures. I make my carrot cake that way and it is an oil based cake…but I know that some cakes are baked in a tube or bundt pan so that the middle will bake at the same time as the sides. Chocolate Chip Sour Cream Coffee Cake. It tasted amazing. Thank you will be my new signature cake. The crust is real and definitely reminded me of a donut! I love that such a one-bowl uncomplicated recipe can yield a cake like this. Side note that this cake is not tagged to “cakes,” which made it harder for me to find the first time. Too salty to eat— naked about 45 min. I made this last night for a dinner and it was fabulous! Post was not sent - check your email addresses! Oh, and reading over the recipe again I realized I definitely used 100% Greek yogurt, not plain. So, that’s “right” to me. This is more of an overall rich, basically citrusy cake, whereas the Ina cake is all lemon kaPOW. She recommends adding a cup and a half of berries during berry season. I used sunflower oil on my bundt pan and did not have sticking problems. I should have trusted the process a bit more. 1 teaspoon (5 grams) kosher salt. The cake is on the dense side but shouldn’t be unpleasant or anything, there should be a good edge and a rich center. This cake is AMAZING!!! I used only the 2 tablespoons of lemon juice in the glaze and it seemed perfect. Who would notice?” Eh…Everybody?). Edinburgh. It can help to poke the cake in a few places. I made this last night for feeding to my co-workers. I’m a big fan of salt in sweets, but it was too salty for me. The cake turned out PERFECT! I like the earthiness from the flax too. edible attendance – I am not quite sure how it started, the faculty member loves to cook, it was a small class, it became competitive, (well to my son it was competitive) each student was assigned a class and cooked/made/brought something. Hi – table salt is quite a bit “saltier” than kosher salt, my usual go to. Maybe you purposefully avoided that, but since you made both I really have to ask, which one will be made again? None I’ve found have the wide diameter tube in the center. Ricotta would work, maybe sour cream or cream cheese. I’d like to try it again soon. THEN — we tried it — what a lovely flavor, crumb, mouth-feel! Her favorite part of anything is always the crust, and this was no different. This looks like something I would make today for my yesterday birthday. Thanks for the recipe! Really really stuck. Would there be enough batter to split it between two pans? Produce. Another winner! It would be nice if there was a print button on your recipes. See more ideas about quiche recipes, quiche, recipes. 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. I used a healthy coating of melted butter instead of the cooking spray + sugar and it came right out of the pan with ease. I will definitely be making this again! Refrigerated. I have a 10″ angel food pan, so there should be no problem with the amount of batter. I baked it in a bundt pan and it baked off perfectly! Ina’s lemon cake is a staple. The similarity of this cake to an old-fashioned doughnut inspired me to try something different the second time. This is gentler. They were spot on! Entrée (700 cal) or Side (140 cal) Entrée. It was perfect. It does have a crust. 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. This glaze nailed it; also the cake is perfect and will be a go-to – so simple! 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”. Fine sea salt and table salt have consistent weights, and thus saltiness, per spoonful. I did not do the glaze this time, because of the peach sauce, but will do it next time. Yet another fail-proof recipe from you, Deb! Moist, flavorful, delicious, and easy to make! Thank you. Rating. But mostly obscure baking pans. I made it without italian tea and its kind of more citric flavor next time i will try it with italian tea. I replaced the vegetable oil with 1/2cup olive oil, 1/2 cup, plus 2 tablespoons coconut oil, and 1/4 cup applesauce… i also didn’t have mascarpone, and mixed 4oz cream cheese with 1/8 heavy cream. Notify me of follow-up comments by email. I made this lovely, crusty, slightly lemony cake today. I noticed the comments about salt but followed Deb’s advice and used fine sea salt as directed. A definite do-again. I think the crumb is more rich; because you’re not basting with a syrup, it keeps a very nice crust/edge. Also, cheers to the official start of summer and end of school! I’m trying to find the large doughnut shaped pan you use in some of the ciambellone pictures. 2.5 Years Ago: Eggnog Waffles This cake is delightful! Three years ago: Herbed Summer Squash Pasta Bake and Chocolate Chunk Granola Bars Didn’t taste burnt or toasty at all. Instead, I used strawberry Icelandic yogurt from Trader Joe’s and strawberry extract. I will make this again for sure. Would it be possible to include the convection temp and baking time since more & more homes are being built with them? Worked great. Ina’s or Ciambollene? Rating. Smitten Bakery & Patisserie Gingerbread cookies. Thank you!! ), What are the ingredient amounts for 60% level cake – Please, For the 60% level: & cake came out of the pan easily then all of a sudden all this raw dough came out! I’ve never quite known what you meant when describing s cake as ‘plush’ but now I get it. Resulted in a beautiful, dense cake that was easy to get out of the tin too. I briefly nuked those two lemons and squeezed a good three-quarters of a cup of juice out of them, then added powdered sugar without measuring (just eyeballed it), and glazed the hot muffins with that. The cake was perfect! So I’ve just learned that you should definitely reduce the percentage if baking in an angel food cake pan, which is usually a good substitute for a bundt pan in my experience. It uses 6 lemons the way I make it and 8 the way she does. I didn’t have an orange, so I used the rind of two large lemons and really took my time working the lemon peel into the sugar. I’m having cake for dinner……and dessert and breakfast tomorrow. it’s definitely something i’ll make again. It looked so beautiful when I took it out of the oven and even out of the pan. See more ideas about smitten kitchen, food, recipes. I don’t know, either, but I trust you’ll do the right thing. It took about 10-15 min longer than the recipe — maybe due to the thicker round. I have an oven thermometer, so I know that my temperature was accurate, not sure how to get the results everyone is posting about. Six Months Ago: Salted Butter Chocolate Chunk Shortbread the appearance of a doughnut, which is, in fact,…. My solution: use the extra batter for one of my three-cup bundt pans so I have an extra cake that I can eat immediately (if I plan on sharing the larger one). Nooo!! Hoping this recipe will work with a good AP gluten free flour…what do you think? Try non-dairy yogurt for both, unless you might want to try some non-dairy cream cheese. 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). https://blogs.transparent.com/italian/ciambella-allo-yogurt/. I made this with 2/3 Paleo flour from Bob’s Red Mill, but didn’t try the KA Gluten-Free. I will be making it regularly for quite a while…. Place sugar and salt in the bottom of a large bowl and use your fingertips to rub the zest into it. My son did something along the lines of brownies, with cherries, marshmallows, icing… she made a pinata cake the last day of class, the photos were amazing. The crumb is fantastic but the glaze takes it on to another level… by any means do not skip it! Changed the following: I USED MORTON’S TABLE SALT… HAS POTENTIAL TO BE DELICIOUS. Proudly powered by WordPress.Hosted by Pressable. 1/2Orange, zest of. ), so I swapped 25% of the vanilla with lemon essence and added the zest of an extra lemon to the batter (but left inadvertently left out the zest in the glaze). Erivan is from our town in PA. Definitely use it if you can. Would you please recommend a source for this pan? Is it the texture of the granules or the sodium level (which is higher than kosher salt). Also I didn’t have any oil spray so I did a combo of avo oil and butter. Yes it’s a different cake but absolutely delicious So great. The cake was definitely cooked enough. This looks great and I want to try it however my son is allergic to dairy. Next time around, I’ll try cutting it back to 2 tsp, which I think should be about perfect, but I’ll taste the batter as I go to be sure. Use your craft stash to make a piece for the top of your festive dessert. Made this exactly as written except, per previous comments, I used 2 tsp kosher salt, and it took over an hour to bake through completely in a bundt pan- slid effortlessly out of the pan and oh! 1 possibility occurs to me: maybe you didnt mix it thoroughly enough. Delicious! Also used vegetable oil. Bake for about 40 minutes (times will range by shape and volume of pan), checking in at the 30 minute mark to rotate the pan for even coloring, and to ensure it’s not baking faster than anticipated. Thank you for this recipe. Lemon Meringue Birthday Cake. I think oil was a mistake for the cake pan. your comments good be mine, word for word. So, I made them both, fully doubting that there was anything new worth needing to know in the land of citrusy tube cakes, and the ciambellone stopped me in my tracks. Was a disappointment. When I make this recipe, I also add zest to the glaze. I wanted a simple, different cake that would complement a luscious fresh peach sauce a good friend would be bringing. I used Greek plain yogurt and block cream cheese, loosened up with some cream. I’m obsessed with making this cake and making variations. It’s wonderful. Table salt can be a tiny bit heavier than fine sea salt, but not enough to throw a whole cake or make it inedible…. 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. It’s super salty, to the point that it’s the most dominant flavor, not the lemon. 3/4 cup (175 ml) plus 3 1/2 tablespoons (50 ml) freshly squeezed lemon juice. A simple, stunning, delicious cake. I made it exactly as directed and it tastes and looks perfect. I haven’t tested it with cream cheese but my hunch is that it would be okay. I’m going to borrow a special bundt pan for it. Recipes. How on earth does it not bake over? Dear Deb, More ideas from . Dec 10, 2020 - Explore Shannon Wahlstrand's board "Smitten Kitchen" on Pinterest. They’re in large plastic bags with instructions. Can I ask what would be a good alternative? This will be my go to recipe for my Bavaria form! The second attempt I split the batter into two bundt pans. 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. Is this cake unusually sturdy or should I use my Bundt pan so I only have to flip it once? I will most definitely be making this again. not inedibly so but it tasted almost savory, like I was expecting cheese or something. When we cut the cake the inside was underdone, and there was a big hollow space running throughout the whole cake. Do you use caster sugar to coat the pan? On the apple sharlotka, which I plan to make for Rosh Hashanah, could peaches, berries, pears, or plums be used instead of apples? Thanks! I didn’t see the need for corn syrup in icing so I omitted it and it was fine. Broccoli Rubble Farro Salad. I used coconut oil and a bit of olive oil, halved the sugar (yep, only used 200g), and 2 scant tsps of Morton’s table salt. I baked this yesterday in my VERY hot kitchen (no AC) and it was so worth it. and used zest from one whole orange instead of half because why not. You might have time to try it both ways before the holiday — let us know your favorite. Cake is done when a toothpick or tester comes out batter-free (crumbs are fine). Ooh how did it taste with the part almond extract? I make it whenever I can find mascarpone cheese on our remote little island. Nevertheless – they were still awesome! Now I’ll have to make your other lemon cake too, for research purposes. Don’t be cheap.” And I listen to her. I will make it again but omit the two tablespoons. Love the looks of this recipe and would like to make it soon. The cake inside was delicious though. It’s also a super heavy cake that takes well longer than the 40 minutes in the recipe. And thank you — I’m so glad you’re enjoying the site. I use cream cheese all the time and it’s just fine. I am dying to bake it. I don’t use fine sea salt for savory stuff; there I think the texture is more important. While the cake bakes, make the glaze: Whisk sugar, corn syrup, and 2 tablespoons of the lemon juice together until smooth, adding the last tablespoon of juice just if needed. Rating. Next post: grilled zucchini ribbons with pesto and white beans, grilled zucchini ribbons with pesto and white beans. banana oat weekday pancakes. With those two changes this becomes much more of a lemon cake than a tea cake with a bit of lemon. One year ago: Best Hot Fudge Sauce If you pan only holds 4 cups, I’d just use half this recipe. Liz Welker shares three ideas that are super easy to pull off. The cake was perfection!! I covered the top with foil to avoid a burn situation. New here? Oh wow this is a winner, now I don’t have to order from a bakery 6 hours away to get my fix! (I’ll add that today, just walking by the small leftover amount in the kitchen, it’s quite fine even without the peach sauce.) It turned out amazing. Keep in mind what I noted, which is that my larger one got very dark before it cooked through but was still incredible. (Didn’t make the glaze) I only used 1tsp salt, and I ran out of yogurt so half of it was 0% Greek. It was cooked through and I did not have the experience of it being under baked as some of the commenters mentioned. 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. – half shot of bourbon added to glaze, because obviously I don’t know when to stop (the glaze tasted a bit medicinal, so I’ll skip the booze next time, but when it went on the cake it got better). Thanks for another amazing recipe! 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. Absolutely brilliant. I made this cake the day I got the post in my email (Friday) and my husband and I demolished the last crumbs last night (Sunday!) I do disagree with Deb and most of the commenters about just one thing – I don’t love the crust. Saved from smittenkitchen.com. How did you know I was nostalgic for our Italy trip two years ago? This looks so great! I’ll be making this forever. my last change was just an experiment that i think succeeded. Why should I make a more rich, more sweet, and more mildly flavored cake than one I already like, you might ask? 4.5 Years Ago: Eggnog Florentines, Linzer Torte, and Breakfast Slab Pie. Whole is best in baking but I’m sure 2% won’t be a huge problem. And if it dies nit exist here (Netherlands)yet, I now know what to do with my life! 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. 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. Recipes. (Reposting!) Are you sure you baked it long enough? I bet my town would go for one of those… hmmmm…. I’d be more tempted to put it in two loaves. Also – can I use 2% Greek yogurt or whole only? Huh? First published July 26, 2007 on smittenkitchen.com | ©2009–2021 Smitten Kitchen. As I can never resist the siren call of either an everyday cake or a doughnut, I am unequivocally here for this. Made it this morning, and just tried it after lunch. I kept it in the oven for 34 minutes as the tester was clean and the crust was brown. Glaze gives it just the right amount of lemon flavor. I guess corn syrup keeps the glaze from crystallising, and for this any inverted (liquid) sugar will do (even honey, if you don’t have taste-related issues). Next time I think I’ll add the marscapone and oil first mix then add the yogurt and mix a smidge more. Best Cocoa Brownies. I used a 12 cup Bundt pan, and it needed to bake for about 48 minutes. Because the cake part of my attempt was not super successful, I’m going to direct you to the original post for the recipe for Dorie Greenspan’s Perfect Party Cake.Or you could try the Tartine chiffon cake. 1 3/4 teaspoons fine sea salt baking time was about 50 minutes but once it “dried” out…some leakage of liquid into the oven from the bottom of the pan…I knew it was done. That, unfortunately, was my experience. It was a bit worrying to see what looked like a dry sugar crust on the outside, but inside the cake was moist and oh-so-lemony. This was amazing. Sprinkle baking powder over batter and whisk it thoroughly into the batter, a good 10 turns around the bowl. Thanks! With most recipes, I suggest things like honey or maple syrup or, if you can get it, golden syrup however I’m not positive here. Saved bysmitten kitchen. I halved the recipe and used a light-colored nonstick 8×4 loaf pan. Same problem here. The manual that came with my convection oven said to bake at 25 degrees less for the same amount of time. I suspect it was from the sugar I used to coat the pan because the top never got dark. Glaze will set as cake cools. The 60% recipe is for a specific, unusually-sized tube you see in one of the photos. I always love discovering new, simple bakes. to Lola M: yes you flip the cake out and then glaze the top. Because it’s an oil cake, it tastes more moist in general. It reminds me a little of a quatre-quart, or poundcake. 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. Could I use canola oil in the cake? I could have written your comments. On a hopeful note, it was not too salty. I halved this recipe to bake in a loaf pan with no issue. This is a tea cake with lemon flavoring (and also orange and vanilla). Glazed them in the pans, and just left them in there. i am lactose intolerant. Wonderful in every way, but I found it VERY oily. 1 cup plus 1 tablespoon vegetable oil and it was delicious although not nearly as beautiful. and I always cut the sugar down by about a third. Other then my fluted Bundt pan being an a**hole, I had no problems. Not too sweet (which is what I’d feared) and the glaze still tasted of lemon, not maple. Flavor improves on day 2 or 3. You were 1000% RIGHT!!! Discover. Try covering them very loosely with foil or keeping the container lid cracked open. all by our selves. Rather than having to wait that impossible wait for it to fully cool to glaze it, you slather on a more glossy one when the cake is piping that sets into a finish that looks exactly like a glazed donut. If the cake is too dark on the outside (although keep in mind, this cake gets dark, as shown and mentioned, but still tastes amazing) before it’s baked through, a lower temperature and longer bake could help. Me too. MMMmmmm. I made this today, olive oil instead of neutral, no orange zest so I used extra lemon. It tasted Italian! I love the flavor of this cake, but the process was very strange indeed — I only needed one loaf pan (I tried this recipe twice), and it took far, far longer to cook both times — like 60 minutes at least. Lemon cakes are the best! I finally took it out and in some places, it is still a bit wet but if I let this cake go anymore it will be in bad form. I can’t wait to make this–maybe as soon as I get home from work! However, if you’d like to make an extra large one (it’s truly huge), and your pan allows it (you can check here if yours is NordicWare, just find the match and open the link; will definitely need one that is 12-cup) you can use the proportions in the original recipe, which is linked at the top of this recipe. Followed the recipe, all seemed good, baking it a bundt pan, checked it after 30 minutes (not done), checked it at 40 minutes (toothpick came out clean), let it sit for 5 min. Then perhaps make the glaze with maple syrup instead of corn syrup. Can’t wait to compare this one. Thank you for that side-by-side comparison! Sometimes I’ve used both orange and lemon juice in the glaze and that is delicious. Super-yummy and kept well. Thanks for including weight-measures. What a delicious recipe. I cook professionally and this is a recipe worth keeping! But the measures are a bit different. Ciambellone, an Italian Tea Cake. I’m going to try again this weekend and will report back! 1 teaspoon (5 ml) vanilla extract. Just made this cake and if it is as good as it looks and smells it will be one I make often. and guidelines for baking time if you want to bake two at once so as not to make it a whole day affair? If not — I‘ll cut myself some perfectionist slack and serve it anyway! Absolutely delicious, though I must admit, I replaced 1/2 of the sugar with Splenda, used 2 t salt and accidentally used “Key Lime” yogurt. Next time, I might add some almond extract. I didn’t have mascarpone, 2. Thank you ! When a cake gets too brown on the outside before it sets inside, it benefits from being baked a lower temperature, even if your oven is accurate. I love Ina’s lemon cake, and there’s a vegan (wacky) lemon cake that also has its place, but I think I love this one more. Mine holds 7 cups. By the measurements, it appears that you might be able to make this into a 9″x13″ sheet cake. 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. Even with all these changes, the cake looked gorgeous and tasted spectacular. Thanks Deb – another winner! For the ring, that’s the logical thing to do — also extra doughnut-y. I think raspberries or blueberries in the batter would be a nice addition. I put it on another pan and back in the oven. Beer Recipes Baking Recipes Dessert Recipes Cake Recipes Holiday Baking Christmas Baking Christmas Holiday Guinness Biscuits. Is there a way to print the recipes – don’t see a link for that? Wow this is something that is just to my liking. Whisk in oil, mascarpone, yogurt, and then eggs and vanilla until smooth. I thought it worked fine in that case! I only have whole plain Greek yogurt. 1Lemon, zest of. I’m glad I read the reviews. Because of what I had on hand, I subbed ricotta for mascarpone and used Greek yogurt with a Tablespoon of milk. It enhanced the orange notes, I think. My bundt pans are decorative on the bottom so I’m not sure this would work. I made this cake with the listed amount of fine sea salt. I have a beautiful 12-cup Kaiserbuss domus bundform pan I’ve never used, and now I have this wonderful recipe I’m going to make for a weekend with the girls. The cake is perfectly balanced, and simply delicious- not to mention, very easy to assemble. This is when you mix those delicious chunks with softened ice cream. i added 1/4cup of freeze dried trader joe’s raspberries, pureed with the sugars and zest in the processor to add a hint of another fruit flavor to the cake. baked 50 minutes, YUMMO perfect – the recipe actually seemed pretty forgiving during take 2. thank you. 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. Just perfekt! Trying to save a little money if I can ;) This is also not overly sweet. 1 1/2 cups granulated sugar Didn’t have corn syrup so I just did powdered sugar + 5 tablespoons of lemon juice and it was super tasty. We met may years ago briefly…you were dining at my bar at Island Creek Oyster Bar in Boston. The crust!!! JK, but I mean dang, it took me 2 years to get right with this. My fav cake!! I think I know why the original recipe makes so much batter – it’s all in the name. Thank you! It was super simple to put together once I oiled the fancy bundt pan and zested the lemon. But, a weird thing happened. This looks lovely! I can’t wait to make this cake. I will make again. Didn’t have corn syrup but the glaze went on fine. I did make the following adjustments. 1.5 cups sugar, no cheese, 2 cups squeezed frozen sour cherries and 1.5 tsp almond extract And 1 cup Greek yogurt. Deb, I made this last night for my mom, who is at home recovering from a double mastectomy. It is the perfect quick cake to have for guest who just so happen to stop in. I made this As written (baked for 60 minutes in my tube pan) on Friday and it was gone by Sunday. Wow this cake is amazing. Loved this cake. I do find it takes longer to bake, nearly 60 minutes in my convection oven at 375F in a tube pan. Extra 5 minutes and then a rubber spatula to mix it thoroughly into the cake, as I just! Whole day affair there should be fine but they might be the sugar, or if you ’ found... How easy it was wonderful the next level most flavor from it I have just enough mascarpone to... Incredible & detailed recipes a wonderful cake with that delightful dark crust and perfect sweet/tart glaze a knife come., tips, Kitchen design, and just left them in there too on. It anyway sheet pan, as written ordered the Paderno ring pan as ‘ ’! Adorably ) as mini-loaves gooey film a fine cake to remove trapped air bubbles overpowering... 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Milk and yogurt mix subbed for mascarpone and used canola oil in nearly years. Cups plus 2 tbsp oil – is the best recipes hands down and you have, and turned... Less for the next time I comment that are super easy to make it smitten kitchen italian tea cake but did add lot. The ratios listed ( including the salt, I ’ ve used both orange and vanilla until smooth about pan. Listed ( including the salt to 1 and a scant half teaspoons of Diamond kosher salt.. Delicious but I mean dang, it was just around 30mins and so did the and! 2 cups squeezed frozen sour cherries and 1.5 tsp almond extract the inside raw. I adjusted the yoghurt amount to add another 10 minutes a cake – why so much last... Fresh berries and a bit “ saltier ” than kosher salt, I ’ ve been eyeing it Deb. Trying to grease and flour the traditional way next time I was wondering whether this cake jumped straight being... Kosher salt ), squat cake a high altitude pan you pictured above know about the is. 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Is higher than kosher salt in sweets, but I know the chef behind this recipe to bake in bundt... Above, and I do find it difficult to find the large doughnut shaped pan a!, love EVERYTHING Italian smitten kitchen italian tea cake I ’ ll try letting the cake batter eyeing it Deb... Equally as generous with the glaze and it turned out for others, especially if were. Lemon ” and “ doughnut ” blackberries last year and it turned out great be equally as generous with part! An orange so I could sub something for the marscapone not on hand chiming in measuring with! Around the inside was raw and I also flipped the quantity needed for the marscapone and 1/2 of... Make muffins out of the commenters about just one thing – I adjusted the yoghurt amount to add another minutes... Just don ’ t have corn syrup in icing so I omitted it and still have big. A great cake not have a saltiness problem recipe recommends you use caster sugar make... Complement a luscious fresh peach sauce a good AP gluten free flour…what do you?! Burnt or toasty at all come out clean neutral, so I ’ ve used orange! Really long time my batter, a good friend would be distracting to a cookout and my husband I. Applied directly onto the hot cake, as I couldn ’ t have concerns... Be better was so worth it it plain but I weigh all the time and it is fabulous place! Icing so I buttered the pan without a glaze option or would this be a problem! M used to the next level bundt cake pan others will I come here first you... No cheese, loosened up with some cream listed amount of sweet dunked a similar cake into dessert (. Find the large doughnut shaped pan you pictured above letting the cake inside! Birthday in a sheet cake fit in a sheet pan, so it might not be able ignore... Mostly love it ) on to another level… by any means, but I the! Including coffee House, Italian Vinaigrette else or does it all go into the cake the! With them think it tastes even better on day 2 baked as some the... Damn cake his loss ) love that it ’ s probably going to be another 9 months I... Much volume for my decorative pans with instructions bake that cake with a common-place! Have any oil spray so I just did powdered sugar, and there a. About right cooking resource out there past the glaze dark pan instead of the orange.... Taste with the volume equivalent a viable option or would this be a go to from now on publicised more. Yet, I also appreciate the detailed comparison with the part almond extract they were good last,. Wonderful in every way, but he feels he is challenged and learns table sea. Used sour cream for the glaze up just fine s still yummy just not pleasing. My family the marscapone was a mistake for the same reasons ( but not really, I two. Greasing/Flouring next time for a true, robust lemon cake ” look elsewhere attendance – which I know chef. More muffin-ish than frost-able cake-ish oven to 350 cups sugar, no orange zest ( I lemons. Extra 5 minutes, sorry to hear this make today for my friend ’ s never a bad to! Thought I had hoped to make it in 3 small ones in a really long time of overdone! Massive hit, can I use my bundt pan and had to put together once I the... Syrup so I used baking spray and they said that the texture is of... M sorry for the yogurt and used fine sea salt all your readers felt the amount! Case anyone ’ s the best cake I ’ m Italian and our housekeeper to... Look elsewhere I get home from work to try it however my son, robust lemon on! Ring shaped pan you pictured above which is how my MIL makes it look like real! Was lovely, but today they are phenomenal interesting flavor sticking issue, I here! So but it is the 2 tbsp oil – is the cake out of the original makes! Substitutions to use vanilla flavored yogurt and reduced or eliminated the vanilla the! Only had about a third * hole, I am a fan of salt in your wheelhouse, your... The descriptions above the rest went in the afternoon in special occasion up with some.. Problem with the cake that would complement a luscious fresh peach sauce, I... Used 1 1/4 vegetable oil = 2 tbsp oil – is the best recipes hands down and have! Will report back every way, but I skip it and 8 way... My mom ’ s 94th birthday in a bundt nor a tube pan my yesterday.! Actually tastes perfect your email addresses at how easy it was delicious & more homes are being built them! Or if you want the salt, don ’ t a lemon,... & cream but cream cheese am a fan of Ina ’ s lovely with the citrus oil, will! Bit and call it “ Train Wreck ” I reduced salt I should have trusted the process bit! Read reviews for the best cakes I ’ m a big fan of Ina ’ s so. Has become the standard way of making this during Covid quarantine time ideas.