Italian Christmas Bundt Cake - Ciambellone
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ciambellone is a traditional Italian Bundt cake studded with dried figs, almonds, and hazelnuts. The soft, tender crumb makes it perfect for Christmas or any occasion calling for a simple, elegant dessert. Serve sliced with coffee or tea.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2½ cups flour all purpose or cake flour
- ¼ teaspoon salt
- 1½ teaspoons baking powder
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- 1 cup granulated sugar
- ⅓ cup + 1 tablespoon vegetable oil (I use corn or sunflower oil) ((80 grams total))
- ½ cup + 1 tablespoon milk (room temperature) (I use 2% or whole milk) ((135 ml total))
- ½ cup hazelnuts (coarsely chopped)
- ½ cup almonds (coarsely chopped)
- 8-10 dried figs (chopped)
- ¼-⅓ cup sliced almonds
- 2 tablespoons Demerara sugar or granulated
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 78mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 295mg
- Calcium
- 74mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 78MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.