An easy Italian ring cake (Ciambellone) from Pomegranates and Artichokes: Recipes and memories of a journey from Iran to Italy (page 262) by Saghar Setareh

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anniecc on March 24, 2026

    I don't have a ring tin so made this in a bundt tin. The recipe says to bake for 50 mins, I checked at 45 mins and it was already overbaked. I think 40 mins would have been better.The cake was rather dry, which would possibly have been improved if I hadn't overbaked it. I did like the crust.

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