Slightly crumbly and sweet, Ciambella is an Italian treat that's great for breakfast or dessert with a hot cup of coffee or espresso. This ciambella bundt cake gets extra flavor from the orange zest and candied orange, and stays moist and airy thanks to the inclusion of mascarpone cheese and beaten egg whites. The glaze is optional, but adds a sweet touch that's perfect if serving for dessert.
Place oven rack in the middle shelf of the oven. Preheat oven to 350 degrees. Grease a standard bundt cake pan with cooking spray and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate bowl, using the whisk attachment of a handheld mixer or stand up mixer, whisk the 4 egg whites until soft peaks form. Set aside.
In a large bowl, cream together the 4 egg yolks, sugar, mascarpone, olive oil, orange zest, orange juice, and vanilla, until well combined. Stir in the flour mixture until combined. Using a rubber spatula, fold in the beaten eggs whites and candied orange peel until just combined in the batter and no white spots remain.
Pour the batter into the prepared bundt cake pan. Use a spatula to smooth down the top. Bake for 40 to 45 mintues or until a toothpick inserted in the ciambella comes out clean. Cool on a wire baking rack for 10 minutes before removing ciambella from pan and cooling completely.
To make the orange glaze, in a medium bowl stir together the powdered sugar, orange juice and orange zest. Drizzle the glaze over the cooled ciambella and a sprinkle with candied orange peel.
This Orange Mascarpone Ciambella is the perfect make-ahead recipe. The flavors and texture actually taste better the next day. Store in the refrigerator for up to a week or in an airtight container at room temperature for up to three days.
Recipe courtesy of This Delicious House. Sign up for more recipes today at https://thisdelicioushouse.com