Mini Ciambellone

Ben and Brandi sent me some new silicon donut/mini bundt cakes. So I needed to find a new recipe to use them. I decided to try Mini Ciambellone with help from my mom.

   

Ingredients:

Batter:

• 1 cups (200 grams) granulated sugar
• 1.25 teaspoons fine sea or table salt
• Finely grated zest of 1 lime
• Finely grated zest of one tangerine
• 5/8 cups plus 1 tablespoons (163 ml) canola oil
• 3/8 cup plus 1/2 tablespoon (about 93 grams) Greek yogurt
• 1/4 cup (60 grams) mascarpone cheese (I used cottage cheese, which I whirred in food procesor)
• 2 teaspoon (10 ml) vanilla extract
• 2 large eggs
• 1.5 cups (195 grams) all-purpose flour
• 1.25 teaspoons baking powder
   

Glaze:

• 1.5 cup (180 grams) powdered sugar
• Scant 3 tablespoons (45 ml) corn syrup
• About 4,5 tablespoons (68 ml) freshly squeezed lime juice (I used 2 large limes)
  

 

Instructions:

1. Prepare batter: Heat oven to 375 degrees F. 
2. Coat 24 silicon molds with cooking spray (my molds are about 2 ounces), place on a halk baking sheet or two cookie sheets.
3. Place sugar and salt in the bottom of a large bowl with the zest, and use a tamper or your fingers to grind in zest.
4. Whisk in oil, cheese, yogurt, and then eggs and vanilla until smooth. 
5. Sprinkle baking powder over batter and whisk it into the batter.
6. Sift flour onto batter, and use a rubber spatula to stir it in just until batter is smooth.
7. Drop batter using two small cookie scoops evenly around each mold. You want them to be about 2/3 full.
   
   
   
   
8. Use up all batter, and smooth out the tops.
9. Tamp the pan of molds on the counter a few times to release any trapped air bubbles. 
10. Bake for about 15 minutes.
     
11. Prepare the glaze: While the ciambellones bake, whisk sugar, corn syrup, and 3 tablespoons of the
    lemon juice together until smooth.
12. (Add in another 1/4 cup of powdered sugar if needed.)
13. The glaze should be fairly thick, so it will stick to the sides of the mimi cake when they are hot.
    
    
14. Apply the glaze: The ciambellones are done when a toothpick or tester comes out batter-free (crumbs are fine).
15. Let the cakes rest on a cooling rack for 3 to 5 minutes, then remove them from the molds.
16. Optionally, turn out ciambellones, place the flat side down on the baking sheet, and broil for 1 or 2 minutes to give them more color.
17. Brush glaze evenly over the top of the mini cakes, and the sides.
    
    
    
    
18. Use all of the glaze, reapply as needed. Glaze will set as cake cools.
    

 

Carole's Notes:

We liked these! The silicon molds worked great! It was fun bakin with my mom.

The recipe is lightly adapted from https://smittenkitchen.com/2018/06/ciambellone-an-italian-tea-cake/