Blood Orange and Buttermilk Ciambella

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I have never kept my dislike for winter a secret. I don’t do well in the colder months. It appears that my birthday, at the height of Italian summer (July 23! Yes, LEO!) has really built a need for sunlight and warm weather in the very structure of my DNA. So, in the colder months, well…I tend to keep busy, wallow the lack of sunshine, be a slight pain in the neck for anyone around me as I wait for spring to roll around once more. And now that blood oranges are back in season, I know the much awaited warmer season is nigh. These ruby jewels have a short season and come on the market towards the end of winter, so make the most of it, while you can. Squeeze them, turn them into jam, gobble them up as they are (well, peel them first!!) and, of course, use them as ingredients in all things baking! Try my blood orange and buttermilk ciambella, a soft, moist and sensationally perfumed breakfast cake (you know us Italians!!), perfect with tea or coffee or tarted up and served with chocolate sauce and ice-cream as a dessert. xxx

INGREDIENTS, serves 10/12

3 eggs

3/4 cup of brown sugar

zest and juice of 2 blood oranges (zest first, then juice them)

1/2 cup of mild olive oil or grape seed oil

1/2 cup of buttermilk

1-2/3 cup of self raising flour

HOW TO

1. Preheat your oven to 180 C, 350 F. Grease and flour a bundt cake tin

2. Beat the eggs with sugar until pale and fluffy

3. Add orange zest, juice and oil and whisk well

4. Add the flour and mix gently, alternating with the buttermilk to create a smooth batter. Pour the batter into the tin.

5. Bake for 30-35 minutes or until golden and a cooked through. Insert a wooden skewer in the centre of the cake to make sure it’s baked to perfection. If it comes out clean, happy times! Otherwise give it another 2-3 minutes in the oven

6. Cool at room temperature in its tin for at least 1 hour, before turning out onto a platter

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Serve as it is, or drizzle with chocolate sauce and dollop whipped cream or gelato for an indulgent treat!

SILVIA’S CUCINA is available in stores and online!

MADE IN ITALY is available herehere   and here

LA DOLCE VITA is available online  on Amazon  and here

Silvia’s Cucina is on Facebook Twitter and Instagram

My new book LOVE, LAUGH, BAKE is available for pre-order! Release date Sept 25 2018

 9781925481457

Click here to pre-order and for e-book option

6 thoughts on “Blood Orange and Buttermilk Ciambella

  1. Pingback: Blood Orange and Buttermilk Ciambella – Foods Journal

  2. Pingback: Blood Orange and Buttermilk Ciambella – Food Journal

  3. Hi Silvia,
    You did me a great favor! I really looooooooove blood oranges and drink a big glass with its juice every single day of the year round! We can buy really good juice arround here where are none of those wrong things included. It’s all fresh. Soooooo very delicious. Out of season the juice is a bit more tangy, not as sweet as they can be in season. But who care? It’s bloosorangejuice! So….i’m so happy with your Ciambella and i’ll make it for sure! I loooooooove all of your recipes though! They’re great.
    Only one little thing…..i can’t print out your recipes! It won’t work! I’m from the Netherlands, mayby that’s the problem? I’ve no clue, i hope you have? I did write this recipe out, but i can’t do it with all of your recipes. The nerveus in my hands and arms don’t work properly, so writing a lot….sorry but i can’t. I can’t hold on to my pen that long. I hope you can help me.
    With love,
    Marja

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