NONNA'S BUNDT CAKE

A Quick and Easy Recipe Baked with Love

Ciambellone della Nonna, or Grandma’s Bundt Cake, is a beloved Italian classic that has been passed down through generations. Known for its soft, fluffy texture and simple ingredients, this cake is often enjoyed by Italian kids (and adults) as a mid-afternoon snack, but it’s also perfect for breakfast with a cup of coffee or milk.  

The shape of the ciambellone, with its signature hole in the middle, makes it resemble a bundt cake, but its essence lies in its rustic, homemade quality and its versatility. In fact, you can keep it simple with just a dusting of powdered sugar, or customize it by adding lemon zest, cocoa, or even a handful of chocolate chips or dried fruit.  

In many Italian homes, ciambellone is baked with love and shared with the family as a heartwarming treat that brings back childhood memories. Its quick and easy preparation is what makes it a staple in Italian kitchens. Using basic ingredients, in fact, this cake comes together in no time and requires minimal effort. Best of all, it doesn’t need any fancy equipment—just a bundt cake pan and an oven!

When made with fresh ingredients like high-quality eggs and milk, Ciambellone provides a good source of protein and calcium. Since it doesn’t contain any frosting or heavy cream, it’s relatively low in fat compared to other cakes, making it a good option for a sweet treat without being overly indulgent.

A little history

Ciambellone della Nonna is a classic Italian cake with deep roots in rural Italian homes, where simple ingredients were the foundation of family recipes.

Grandmothers, or Nonne, would bake this cake to celebrate family moments, from after-school snacks to Sunday gatherings. Traditionally, this cake was made using what was readily available, and its popularity grew because it was easy to make and perfect for sharing.  

Each region of Italy has its own twist on ciambellone, with slight variations in flavoring depending on local ingredients. In some areas, you’ll find ciambellone with a hint of anise or flavored with olive oil instead of butter, reflecting Italy’s diverse culinary traditions.

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INGREDIENTS👇🏻

• 125g | 4.4oz butter + for tray

• 150g | 5.3oz white sugar

• 1/2 lemon zest

• 250g | 8.8oz plain flour + for tray

• 180ml | 6.34fl oz whole milk

• 16g | 0.6oz baking powder

• Icing sugar for decoration

The recipe step by step

1. Take the butter out of the fridge and when at room temperature mix it with sieved through white sugar

   
   

2. Whisk on full power until the batter is smooth

   
   

3. Add and thoroughly whisk in one egg at a time

   
   

4. Sieve through and whisk in the plain flour little by little, until the batter is silky and smooth again

   
   

5. Grate in the zest of half a lemon and mix

   
   

6. Stir the baking powder into the whole milk and pour it into the batter slowly

   
   

7. Butter the tray and dust it with flour on all its surface

   
   

8. Pour the batter in lovingly, and bake for 40 minutes at 180°C| 356°F, on static mode

   
   

9. [Remove from the oven only when the toothpick will come out completely dry!]

   
   

10. Let it cool down

    
    

11. Dust it with icing sugar for extra pleasure, slice it up and enjoy! 😋