Maria Rosaria’s Scannese Olive Oil Ciambellone

Maria Rosaria's Olive OIl CiambelloneWho doesn’t love gobbling down a slice of ciambellone whilst knocking back a espresso for breakfast when they’re on holiday in Italy, especially one with thick chocolate spread spooned generously into its middle before baking.

The best version of Ciambellone that I’ve had recently was at the famous Abruzzese cheesemaker Gregorio Rotolo’s agriturismo, Valle Scannese which  had been made by his lovely sister Maria Rosaria.  Not for her was ciambellone made with some nondescript, cheap oil that produced a mighty ring cake but which was simply sugary sweet in flavour.  This was a ciambellone that ‘featured’ their olive oil, and gave it a grassy clean kick that complemented the chocolate spread so well! She served it alongside her homemade pizzelle and raspberry conserve.

Very kindly Maria Rosaria agreed to share her recipe for her irresistible ciambellone, do try it at home, don’t skimp on the quality of the olive oil you use and if you prefer a darker crust simply leave it in the oven for 5 minutes more.

Maria Rosaria's Scannese Ciambellone

This olive oil ciambellone is one of the best I've eaten! When I asked my little one how many out of 10 he'd award it gave it 100! Maria Rosaria is the kindly sister of the internationally acclaimed Abruzzo cheesemaker Gregorio Rotolo and who runs the kitchen on their organic agriturismo in Scanno, Valle Scannese.
5 from 1 vote
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Breakfast, Dessert, Snack
Servings 12 people

Ingredients
  

  • 500 g Flour 00 or 0
  • 1.5 tsp Baking Powder
  • 6 Medium Free Range Eggs
  • 400 g Caster Sugar
  • 130 g Extra Virgin Olive Oil
  • 200 g Whole or Semi-Skimmed Milk
  • Zest 1 Un-waxed Lemon

Instructions
 

  • Pre-heat the oven to 150 C.
  • Whisk the sugar and eggs together till pale.
  • Combine the flour and baking powder, sieve into the egg mix slowly and mix thoroughly
  • Warm the olive oil, milk and lemon zest in a large saucepan on a low heat.
  • Slowly add the the flour & egg mixture and whisk into the milk till both mixtures are thoroughly combined.
  • Grease and flour a bundt or ring tin and pour in enough to line the bottom of the tin. Add generous spoonfuls of chocolate spread or your favourite palm-oil free Nutella.
  • Pop onto a baking tray and bake for 40-mins on the middle rack of the oven.
  • Test the top of the cake with your fingers, it should spring back if it is done, to double check pop a skewer into the middle of the cake it should come out clean. Leave in the oven for another 5 minutes if it requires a little more time, or you prefer a darker crust and then another 5 minutes in the oven with the heat switched off and the door open.
  • Remove from the oven and leave to cool in the tin.
  • Remove from tin and sprinkle with icing sugar.
Tried this recipe?Let us know how it was!
Sam Dunham
Author: Sam Dunham

Sam is a very lucky midlife 'mamma' to A who is 12 and juggles her work as a self-employed freelance SEO food and travel copywriter and EFL teacher. She is the founder of the Life In Abruzzo Cultural Association, co-founder of Let's Blog Abruzzo. she is the founder of the 'English in the Woods' initiative, teaching English outdoors in a forest style school.


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Debbie Maynard
Debbie Maynard
13 July 2020 07:23

5 stars
This cake was FANTASTIC! Delicious, very moist, very easy to make with simple (non-motorized) whisks, etc.

Sam Dunham
13 July 2020 08:44
Reply to  Debbie Maynard

I’m so happy you enjoyed it as much as we did, it’s lovely that it is so easy isn’t it, I’ll pass it on to Maria Rosaria! Another reader substituted dark chocolate as they had no Nutella/Chocolate Spread whose flavour worked really well too with the olive oil.

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