Ciambellone Limone e Ricotta

Ciambellone Limone e Ricotta


3 eggs
200 g caster sugar
4 tbsp extra virgin olive oil
170 g fresh full-cream ricotta, well drained
210 g self-raising flour, sifted
70 g almond meal
finely grated zest of 2 lemons
juice of 1 lemon
1 tsp vanilla paste or extract (or half a freshly scraped vanilla bean)
icing sugar, for dusting
mascarpone or honeyed ricotta, to serve (optional)


Cooling time 30 minutes

Preheat the oven to 170°C (150°C fan-forced). Butter and flour a Bundt tin.

In a large bowl, beat the eggs with the sugar until pale and creamy. Add the olive oil and ricotta and mix until smooth. Gently fold in the flour and almond meal, then add the lemon zest and juice, vanilla.

Pour the batter into the prepared tin and bake for about 35–40 minutes or until a skewer inserted into the middle comes out clean. Allow to cool completely in the tin before turning out onto a plate. Dust with icing sugar and serve as it is or with a dollop of mascarpone or honeyed ricotta.

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