Ciambellone Marmorizzato (Marble Ring Cake)

This type of ciambella (ring cake) is a typical dessert of the Dolomites (Tentino-Alto Adige). It is suitable for breakfast or a coffee break, and it is especially appreciated by children. My kids love it; in fact they take it to school as a snack. Of course you might want to skip the rum if the kids are going to eat it! The addition of cocoa to half of the cake mixture gives the effect that recalls the veins of marble (hence the name marbled) and makes it even more inviting. The texture is soft and reminiscent of the yogurt ring cake . My recipe calls for a small amount of fine corn flour (type “fioretto”) that makes it softer and delicious. You can replace cocoa with 100 g (1/2 cup) raisins. That’s my favorite version. I can eat raisins anything. Of course, the marbled effect will disappear! But the taste is still delicious. When your cake is completely cooled you can sprinkle it with powdered sugar, although I, to be honest, prefer it without.

CIAMBELLONE MARMORIZZATO (MARBLE RING CAKE)

Preparation time: 70 minutes                       Cooking time: 50 minutes                           Servings: 8

INGREDIENTS

250 g (9 oz ) butter, at room temperature
250 g (1 1/4 cups) sugar
4 eggs
125 ml (1/2 cup) milk
350 g (2 1/2 cups) all-purpose flour
50 g (1/3 cup) fine corn flour (type “fioretto”)
15 g (1 tablespoon) baking powder
1 teaspoon vanilla extract
Grated rind of one organic lemon
4 tablespoons unsweetened cocoa
1 tablespoon rum
Powdered sugar, for decoration (optional)

PREPARATION

1. Preheat oven to 180 °C (350°F). Grease and flour a spring-form ciambella or Bundt pan (25 cm, 10 in)
2. In a bowl, sift flours and baking powder together. Set aside.
3. In a large bowl cream the butter with the sugar and vanilla extract using an electric mixer. When the batter is creamy add the egg yolks one at a time. Add two tablespoons of the flour mixture, lemon zest and 80 ml (1/3 cup) of milk. Mix until smooth
4. Beat the egg whites with an electric mixer until fluffy
5. Stir in the egg whites and add the rest of flour. Mix gently.
6. Pour 2/3 of the batter into the pan. In the remaining part (1/3) add the cocoa, rum and the rest of the milk. Mix gently. The batter should be smooth and creamy, otherwise add 2-3 tablespoons of milk
7. Pour the cocoa batter on top of the white batter. Using a fork, swirl the cocoa batter into the white batter to incorporate it in a marble effect.
8. Bake for 50 min. Check the cooking doneness with the” toothpick test”: Insert a toothpick into the cake, if it comes out dry, the cake is done.
9. Allow to cool for a few minutes on a wire rack. Remove from pan and when the cake is completely cool, you can sprinkle with powdered sugar.-Paola