The recipe for the butter-free ciambellone my mother used to make is the one I feel most attached to, and that’s why I wanted it to be one of the first on the blog.
It really was one of the first things I learned to make, following her recipe which I have kept close and slightly adapted over the years. It’s a simple cake, the kind that smells like home, perfect for breakfast or an uncomplicated afternoon snack.
Here is how I make the soft ciambellone without butter.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
For this ciambellone I use a simple base, with balanced ingredients that give a soft and light batter.
It’s a preparation you can also personalize easily: later I’ll give you some ideas to vary it.
These quantities are for a 25 cm (9 7/8 in) pan.
- 2 3/4 cups all-purpose flour
- 3 eggs
- 1 cup + 1 tbsp (approx. 250 ml) vegetable oil
- 1 cup granulated sugar
- 1/3 cup + 1 tbsp (approx. 100 ml) milk
- 1 packet baking powder
- 1 lemon (grated zest)
Tools
To make the ciambellone without butter I recommend a stand mixer, but only to speed up the process. Alternatively you can use an electric or manual whisk. It will take a little longer and a bit more effort, but you’ll get the same result.
Discover my review of the Kenwood KVL8300S Chef Titanium stand mixer
- Planetaria
- Stampo per ciambellone
- Leccapentole
Method
Following this recipe you’ll get a very soft butter-free ciambellone.
The aroma will fill the house — the kind only a homemade cake made with love can give.
Now I’ll explain step by step how to prepare it simply.
Beat the eggs with the sugar in the stand mixer until light and frothy.
Add the oil in a thin stream, continuing to mix.Start adding the flour little by little. When about half is incorporated, the batter will become thicker.
To make it softer, dissolve the baking powder in the milk and pour it slowly into the batter, then continue with the remaining flour.
If it still seems too thick, you can add another splash of milk.When the batter is smooth and homogeneous, add the lemon zest and mix.
At this point the batter is ready to be poured into the pan.In the meantime, oil a ring pan using a pastry brush. If you don’t have one, you can use a slightly crumpled sheet of kitchen paper.
When the pan is well oiled, add a couple of tablespoons of flour and rotate it, giving a few taps to distribute it evenly. Pour the batter into the pan.
Bake in a fan-assisted oven at 356 °F for about 40 minutes.
If you want a more golden crust on top, you can sprinkle a little sugar on the batter before baking.
To check doneness, insert a skewer: if it comes out dry, the ciambellone is ready.Times can vary slightly from oven to oven, so always check the baking in the last few minutes.
Once baked, let the ciambellone rest for about 15 minutes.
Then unmold it and let it cool completely on a wire rack.
Storage
The oil ciambellone keeps under a cake dome for up to 3-4 days. Alternatively, you can wrap it in aluminum foil and store it in a closed place.
When eating it, slice a piece and warm it for one minute in an air fryer or for about 20 seconds in the microwave: it will become soft again.
To save energy
In a period when even turning on the oven affects the bill, you can also prepare this ciambellone in the microwave using a suitable mold, saving time and cost.
With the crisp function it takes about 12 minutes. Alternatively you can use maximum power for 8–10 minutes, depending on your microwave.
The result is still good, but be aware the texture changes slightly. I therefore recommend consuming it within one or two days, because over time it may become a bit chewy.
FAQ (Questions & Answers)
Can I bake the ciambellone in an air fryer?
Yes, you can bake it in an air fryer using a suitable mold. Keep a lower temperature, between 302 °F and 320 °F, and allow about 30 minutes of cooking.
Because the air fryer is smaller, it tends to brown the surface more: if you see that the top is getting too dark but the inside is still soft, cover it with a disc of parchment paper or aluminum foil and continue cooking.Can I substitute the milk?
Yes, you can easily substitute it with a plant-based drink.
Can I add chocolate chips?
Yes, you can add them directly to the batter.
Can I make a two-tone (marble) version?
Yes, in that case use 300 g of flour instead of 350 g.
Prepare the batter normally, then remove half and pour it into the oiled and floured pan.
In the remaining portion add 50 g of unsweetened cocoa powder and mix well.
Pour the chocolate batter over the plain batter.I don’t have a 25 cm pan, can I use a different size?
Yes, you can use a slightly larger or smaller pan, but the result will change a little.
With a larger pan the ciambellone will be lower and will bake slightly faster.
With a smaller pan it will be taller and may require a few extra minutes of baking.
In any case, always check doneness in the last minutes with the skewer test.
