Simple Easy Italian Bundt Cake (Ciambellone) like it used to be…. grandmother’s and mother’s recipe, the softest and most delicious of all, the simple donut is a genuine cake that takes us back in time, identical to the one that mother used to make when I was a child, let’s face it, today there are so many Bundt Cake recipes, the donut with yogurt, with ricotta cheese, stracciatella, day and night, cocoa, apple and of course they are all delicious, instead this is the Bundt Cake from back in the day because our grandmothers and mothers used to put only eggs, milk, oil, flour and yeast in it, at most a little lemon zest and that’s it, without too many frills, and it came out wonderful!
Ingredients :
For a 9-inch (22 cm) bundt pan:
- 3 medium eggs
- 150g (3/4 cup) granulated sugar
- 250g (2 cups) all-purpose flour
- 100ml (1/2 cup) sunflower oil
- 120ml (1/2 cup) whole milk
- 11g (2 1/4 teaspoons) baking powder (1 sachet of baking powder)
How to make Ciambellone: the easy Italian Bundt Cake:
- To prepare the grandmothers’ and mothers’ simple Bundt Cake first in a bowl put the eggs with the sugar and start whipping them at full speed with electric whips.
- Work the eggs at least 10 minutes; they should be fluffy and frothy.
- Add oil and milk and continue to mix but at higher speed.
- Add sifted 00 flour and baking powder to the mixture as well, and at this point mix the plain doughnut mixture with a spatula making motions from the bottom to the top.
- Pour the dough into the buttered and floured mold.
- Bake the one-time plain bundt cake in a preheated static oven at 180°C (355°F) for about 40 minutes, always do the toothpick test to make sure the cake is cooked.
- Remove from the oven, let it cool, and before serving, dust the plain Bundt cake generously with powdered sugar.
Bon Appétit!
