Ciambellone Classico (Classic Pound Cake-Italian Style) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati Recipe
by maria liberati
This is the classic Italian pound cake and comes form my second book, winner of the Gourmand World Cookbook Awards 2009, The Basic Art of Italian Cooking: Holidays & Special Occasions. I love this recipe because it is quick to make and you can adapt it to any Holiday by placing fruit in season on top. In the summer serve with fresh blueberries or strawberries on top or on the side with some whipped cream. For the winter or winter Holidays serve it along with some fresh thinly sliced apples or pears,sprinkled with some cinnamon, sugar and a spritz of fresh lemon juice (to keep fruit from browning).
Avg. 4.1/55 votes
Goes Well With: whipped cream, fresh fruits in season
Wine and Drink Pairings:
Prosecco, Spumante, Franciacorta, coffee, cappuccino
2 cups all purpose flour or cake flour sifted
¾ cup sugar
½ cup melted butter
1 tsp baking powder
¼ tsp salt
peel of 1 lemon
extra flour and butter for greasing pan
Work together the sugar and eggs. Blend in flour and melted butter. Work the dough till it is a smooth blended dough and add in the baking powder and salt and lemon peel. Butter and flour a cake pan and bake at 350 degrees for 25-30 minutes or until toothpick inserted comes out clean. Should be golden on top. Remove from oven and cool. You can decorate the top with a dusting of powdered sugar or shaved dark chocolate.