Butterless Bundt Cake
- Vegetarian
- Energy Kcal 444
- Carbohydrates g 59
- of which sugars g 25.5
- Protein g 8.8
- Fats g 19.2
- of which saturated fat g 3.44
- Fiber g 1.9
- Cholesterol mg 103
- Sodium mg 141
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 50 min
- Serving: 8
- Cost: Low
PRESENTATION
Ciambellone senza burro is a beloved Italian ring cake, especially cherished in Central Italy for its really good simplicity. I mean, it’s simple but fantastic. What makes this cake special is the clever swap of butter with olive oil—which is awesome—because it not only enhances the flavor but also gives the cake a unique aromatic touch. Really, it's so so good. This switch results in a moist and tender crumb that stays soft for days, making it a perfect treat for breakfast or a mid-afternoon snack.
Known as "ricetta ciambellone senza burro," this cake is a staple in Italian homes, offering a versatile base for many variations. Whether you enjoy it with morning coffee or as a simple dessert, this cake fits right in. And listen, what makes ciambellone senza burro exciting is its flexibility. In Italian kitchens, you'll find versions with bananas and peanuts for a twist or even egg-free options for a lighter version, all while maintaining that classic moist texture. Seriously, it's pretty much perfect.
The recipe is forgiving—like, really forgiving—allowing you to experiment without losing its heart. Many home cooks enjoy adding a splash of milk or water, transforming it into a "ciambellone all’acqua" for an extra twist. This approach keeps the cake light and airy, ensuring it never feels heavy. Families love it because it's homemade, real, and always satisfying. With just a bit of olive oil, the cake achieves a golden, soft crumb that's hard to resist. For sure.
For those seeking dolci senza burro or a simple torta senza burro, this cake is a real winner. It offers a taste of Italian tradition with the freedom to adapt, making it a comforting choice for any occasion. Whether you're after an everyday sweet or a flexible recipe to suit various dietary needs, ciambellone senza burro hits on all fronts. It's the Italian way of enjoying simple, flavorful treats that bring both joy and comfort to the table. And you know what? You can’t go wrong with that.
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- INGREDIENTS
- Ingredients for a 9.5-inch diameter mold
- Extra virgin olive oil 9 ½ tbsp (130 g)
- Type 00 flour 2 ¾ cups (350 g)
- Sugar 0.9 cup (180 g)
- Eggs 4 - (medium)
- Whole milk ¼ cup (50 g)
- Baking powder 3 ¼ tsp (16 g)
- Fine salt 1 pinch
- Orange peel 1
How to prepare Butterless Bundt Cake
To prepare the olive oil ring cake, start by placing the room-temperature eggs into the bowl of a stand mixer fitted with beaters and add the sugar, with a pinch of salt 1 (you can also use a hand mixer). Turn on the stand mixer and mix well, then add the grated orange zest 2, followed by the olive oil in a steady stream 3.
When the oil is absorbed, continue with the room-temperature milk, always pouring it in a steady stream 4. Then sift the flour and baking powder into a bowl 5, then gradually add the dry ingredients to the mixture 6.
You need to obtain a smooth and fluid batter; butter and flour a fairly deep 9.5-inch diameter ring mold. Pour the batter inside using a spatula 7: distribute it evenly with the help of the spatula and avoid banging the mold to level the batter to not stop the leavening process. Bake the olive oil ring cake in a preheated static oven at 340°F for about 50 minutes (if using a convection oven, bake at 300°F for about 40 minutes); if it tends to darken too much, you can cover it with a sheet of parchment paper after the first 30 minutes of baking. Once baked, do the toothpick test and leave it in the turned-off oven for 5 minutes before removing it 8. Let it cool slightly, then remove it from the mold and let it cool completely on a rack 9. Before serving your olive oil ring cake, you can dust it with powdered sugar or decorate it with a glaze.