Ciambella: An Italian Bundt Goes Greek
Ciambella: An Italian Bundt Goes Greek
About this recipe:
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.
Ingredients
- 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
Directions
- 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
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