“The Tall and Fluffy Ciambellone with Oil and White Wine is the quintessential rustic cake, perfect for those looking for a butter-free recipe while still incredibly fragrant. This old-fashioned preparation comes from pantry simplicity: the lightness of the oil and the aroma of the wine give an authentic flavor that captivates at the first bite.
I truly invite you to try this wholesome breakfast cake: you don’t need to be a pastry expert, just a pinch of love to rediscover the flavors of home. Get to work and let yourself be wrapped by its irresistible scent!”
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: pan 9.5 in (24 cm)
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients Ciambellone with Oil and White Wine
- 3 1/3 cups (400 g) type 0 flour (or all-purpose flour) (You can use 2 1/2 cups (300 g) type 00 flour and 7/8 cup (100 g) whole wheat flour for a more rustic touch)
- 1 cup (200 g) granulated sugar
- 4 eggs (medium)
- 2/3 cup (150 ml / 5 fl oz) sunflower seed oil
- 5 fl oz (about 2/3 cup / 150 ml) dry white wine (or Passito for a more intense flavor)
- 1 sachet (≈16 g / 4 tsp) baking powder
- lemon zest (grated (or orange zest))
- 1 pinch salt
- 1 cup (150 g) mixed nuts (almonds and hazelnuts, coarsely chopped)
- 1/3 cup (60 g) raisins
Tools Ciambellone with Oil and White Wine
- Mixing bowl
- Hand mixer
Steps Ciambellone with Oil and White Wine
Whip the eggs with the sugar: In a large bowl, use electric beaters to whip the eggs with the sugar until you obtain a pale, frothy mixture.
Add the liquids: Pour the oil in a thin stream and then the wine, continuing to mix on low speed.
Combine the dry ingredients: Sift the flour with the baking powder and gradually add it to the mixture together with the lemon zest and the pinch of salt. Mix until the batter is smooth (it will be a bit more fluid than a butter cake, which is normal).
The crunch: I coarsely chopped a mix of almonds and hazelnuts. Don’t grind them into flour: leaving larger pieces lets you enjoy their roasted texture when you bite. Fold some into the batter and reserve the rest for the surface. Also add the raisins.
Prepare the pan: Grease and flour a bundt pan (about 9.5 in). Pour in the batter.
The finishing touch: Before baking, distribute the remaining nuts on top and generously dust with granulated sugar. During baking this will create that crunchy crust typical of homemade cakes.
Sweetness note: I added a handful of raisins previously soaked in warm water (or in the white wine for a bolder flavor) and well squeezed.
Baking: Bake in a preheated conventional oven at 356°F (180°C) for about 40 minutes. Always perform the toothpick test.
All that’s left is to make the coffee and be wrapped by the aroma of this ciambellone that tastes like home. Enjoy your snack!
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My tips:
Anti-sinking trick: To prevent the raisins from sinking to the bottom, lightly coat them with flour before adding them to the batter.
Delicious variation: If you want a more intense flavor, briefly toast the nuts in a pan before adding them to the cake.
