Imagine cutting into a soft, golden cake that whispers tales of Italian summer kitchens, its tender crumb perfectly complemented by a vibrant, ruby-red berry compote that dances with sweetness. This Ciambela isn't just a dessert—it's a culinary journey that transforms simple ingredients into a spectacular treat that will make your taste buds sing and your guests beg for seconds. Whether you're a seasoned baker or a curious home cook, this recipe promises to bring a touch of Italian elegance right to your dining table.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 2 cups mixed summer berries
- 1/4 cup sugar (for compote)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch bundt pan or ring cake pan thoroughly with butter and dust lightly with flour to prevent sticking.
- In a medium bowl, sift together the all-purpose flour and baking powder. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
- Gradually add the flour mixture to the wet ingredients, alternating with milk. Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the berry compote. In a medium saucepan, combine mixed summer berries and 1/4 cup sugar.
- Cook the berries over medium heat, stirring occasionally, until they break down and form a syrupy consistency, about 10-15 minutes.
- Remove the cake from the oven and let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
- Once the cake is cooled, slice and serve with the warm berry compote drizzled over the top.
Tips
- • Room temperature ingredients are key: Make sure your butter, eggs, and milk are at room temperature for a smoother, more evenly mixed batter. • Don't overmix the batter—this can lead to a tough cake. Mix just until the ingredients are combined. • For an extra flavor boost, try adding a touch of lemon zest to the batter or compote. • Use a variety of summer berries like strawberries, raspberries, and blueberries for a more complex compote flavor. • Test the cake's doneness by inserting a toothpick—it should come out clean with just a few moist crumbs. • Let the cake cool completely before serving to ensure the best texture and easier slicing.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 52g
Protein: 6g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 95mg
