Ciambella: An Italian Bundt Goes Greek


As we all know from this scene of my Big Fat Greek wedding, Greeks are not very well versed in bundt cakes. But fortunately for all of us, Italians are. Anna Francese Gass, our good friend and a classically trained chef from the French Culinary Institute, who writes an insanely popular food blog called Anna’s Heirloom Kitchen,  has created a Ciambella (an Italian bundt cake) using Kosterina olive oil. Her recipe is here — enjoy!

2 ¼ cups flour
2 ½ teaspoons baking powder
1 teaspoon kosher salt
2 eggs
¾ cup granulated sugar
¾ cup Kosterina Extra Virgin Olive Oil
1 cup whole milk
Juice of one lemon
1 teaspoon vanilla extract
1 teaspoon orange extract
Zest of 1 lemon and 1 orange
½ cup confectioners sugar
Needed: 10 inch bundt pan

Preheat the oven to 350 degrees
In a large bowl, combine flour, baking powder and salt. 
In a medium mixing bowl, beat eggs and sugar until pale, about 5 minutes.
Add Kosterina olive oil, milk, extracts and lemon juice. 
Add all the dry ingredients and hand mix until combined.
Pour into greased bundt pan.
Bake for 30 to 35 minutes until edges are light brown.
Cool Completely and then flip onto cake dish.
Dust with confectioners sugar.

2 ½ teaspoons baking powder


And just for fun...

Katerina MountanosComment