Italian Donut Cake (Ciambella)


Ciambella Marmorizzata  (Large Marbled Donut Cake)

This is a cake that is not meant to be eaten for dessert, as it is not overly sweet. It is a wonderful snack for everyone from kids to adults, and is also perfect for breakfast with your cappuccino! I found this on one of my favorite Italian websites called You can look it up and search for the above title. The thing I love about this website is that there are pictures to follow! You can also have the option to translate the recipe into English, but sometimes the translations are not the best.
Ingredients for the base dough for a 24 cm. ciambella

200 g. butter softened to room temperature
16 g. baking powder
5 eggs at room temperature
1 tsp. vanilla
455 g. Flour (type 00)
300 g. sugar
1 pinch of fine salt
250 g. whole milk
For the white dough
45 g. Flour (type 00)
For the black (chocolate) dough
30 g. powdered bitter cacao
15 g. whole milk
Powdered sugar to dust
To prepare the ciambella marmorizzata, begin adding the soft butter in pieces together with the sugar in the bowl of a standing mixer, using the whisk attachment. Add the pinch of salt, and the vanilla. Begin mixing, until the mixture is white and creamy.
In another bowl, crack the eggs, and beat them lightly. Add them a little at a time into the mixer, as you continue to mix, until the mixture is combined without lumps. This will take around five minutes. In another bowl, sift the flour and baking powder together. (Chef’s secret that you may already know… I sift the flour 3 times, and no less! Your cake will be lighter and fluffier). Add the flour and baking powder mixture into the mixture one tablespoon at a time, always continuing to mix, adding only when the preceding mixture is completely absorbed into the dough. Finally, add 250 grams of milk. When the milk is completely incorporated into the mixture, turn off the mixer.
Divide the mixture into equal parts (around 745 g. each), putting them into two separate bowls. In the one that will be the white dough, sift (just once) 45 g. of remaining flour, into mixture, adding it gently. In the other bowl, that will be the chocolate one, sift 30 g. of the bitter powdered cacao into the mixture, and add the 15 g. of whole milk that is left. Add these ingredients gently, as well. Now you have obtained both the white and chocolate dough. Now, transfer the two colored doughs into two separate sac-a-poche. Insert both sac-a-poche into a third one that is larger or that holds both, and bring the three points together, cutting them with a pair of scissors. Grease and flour a fancy bundt cake pan that is 24 cm. and distribute the bi-colored mixture in zigzags. {This is where the picture is really helpful!}

Once the dough is in the pan, use a fork, and drag it through the mixture as necessary to combine the dough well. Cook the ciambella at 170 degrees (Celsius) for around 55-60 minutes, or in a convection oven at 150 degrees celsius for 45-50 minutes, covering with foil after thirty minutes if you see that it is browning to much on the top. Test for doneness with a knife or toothpick, and when done, remove from the oven and allow to cool. Once it is completely cooled, sprinkle with powdered sugar. (optional)
I have found that this cake tastes best the day after it has baked.






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