An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (2)
Ciambella Romagnola / Italian Cake
NUTRITION · PER SERVING45M COOK
CAL 9%·PRO 6%
CARBS 27G62% OF CAL
2G FIBER0G ADDED0G INTRINSIC12G OTHER13G TOTAL SUGAR
FAT 6G31% OF CAL
3G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rustic Italian loaf cake from Emilia Romagna, simple and slightly sweet with a tender crumb. It can be eaten plain or filled with jam or hazelnut cream for an indulgent treat.
dessertitalianbaked good🍪 sheet pan🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 14- 1 3/4 cups + 2 tablespoons all purpose flour ((250 grams))
- 1/2 cup granulated sugar ((100 grams))
- 1 pinch salt
- 1 large egg
- 1/3 cup butter softened ((60 grams))
- 1/2 cup + 1 tablespoon milk ((I used 2 %) (130 grams))
- 1/2 teaspoon vanilla
- zest of 1/2 lemon
- 1 teaspoon baking powder
- 1/4 - 1/3 cup jam or hazelnut cream
- 2-3 tablespoons granulated / coarse / pear / decorator sugar
- 2 tablespoons melted butter (cooled)
At a glance
PER SERVING · TIME 45M
CAL 9%·PRO 6%
CARBS 27G62% OF CAL
2G FIBER0G ADDED0G INTRINSIC12G OTHER13G TOTAL SUGAR
FAT 6G31% OF CAL
3G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 57mg
- Total sugar
- 13g
- Added sugar
- ≥9g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 92mg
- Calcium
- 22mg
- Iron
- 0.76mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 57MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.