Ciambellone (Tuscan Pound Cake) from Gio Culinary Studio

Posted at: 06/14/2012 8:16 PM | Updated at: 06/17/2012 9:49 AM

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Ciambellone (Tuscan Pound Cake)

from Gio Culinary Studio

Wisk together until well combined:
5 Large Eggs
3 Cups Sugar
1 TSP Salt
1 TBLS Vanilla Extract
Lemon Zest of 1 large lemon or 2 TSP of Lemon Oil
Wisk in:
1 Cup Whole Milk
1 Cup Extra Virgin Olive Oil
Sift together then fold into egg mixture:
2 ½ Cups All Purpose Flour
2 ½ Cups Cake Four
2 TSP Baking Powder
Pour into greased 10” bunt cake pan. Bake in a preheated 325 F oven for 45 - 55 minutes or until an inserted skewer comes out clean.
Allow to cool completely. Slice and serve on it’s own or with Fresh Fruit Compote.
Fresh Fruit Compote
Mix together gently
3 Cups of Fresh Mixed Berries (Raspberries, Blackberries, Blueberries etc.)
¼ Cup Marsala Wine
3 TBLS Sugar
Pinch of Salt

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