Long before the Italian food and cooking craze spread to the south of Italy, Rosetta Costantino had delved into the culinary traditions of Calabria bringing the rich history back to many of us with roots originated from the toe of the boot. Her two cookbooks, My Calabria and Southern Italian Desserts have been cherished by many family members and friends. Naturally, I was delighted when a dear friend and business associate with grandparents born in Cosenza asked me about inviting Rosetta to Enoteca La Storia to present a program on Calabrian food.
Edwin, chef extraordinaire, was delighted to foray into Calabria’s rich history through Rosetta’s books; he carefully selected menu items to illustrate the range of dishes found in the local cuisine. My many trips to Calabria, as Borgia Catanzaro is our ancestral homeland, made me want to support Edwin’s efforts in any way possible, so I offered to prepare a dessert or two from Rosetta’s book, Southern Italian Desserts.
Ciambella of one sort or another is found in every region of Italy, the single commonality – ciambella is ring shaped. Typically a homey sort of cake made at home by La Mamma or La Nonna, Ciambella is a satisfying confection generally composed of staple ingredients such as flour, butter, sugar and perhaps a simple flavoring of lemon peel. The ideal breakfast, treat or snack at any time of day.
Ciambella all’Arancia or Orange Scented Olive Oil Cake reflects beautifully the rustic elegance of the Calabrian kitchen. Olive trees adorn the hillsides alongside groves of citrus, basic local ingredients which come together to create a moist and flavorful, yet not to sweet cake.
Rosetta’s instructions brought back memories of my grandmother preparing cookies and similar types of cakes in her kitchen with only wooden spoons and a large ceramic bowl.
Moist, with the fragrance of an orange grove Ciambella all’ Arancia is comforting at any time of the day. Grazie Rosetta, for sharing you passion with you readers bringing us a taste of La Bella Calabria.
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Used with permission from Southern Italian Desserts: Rediscovering the Sweet Traditions of Calabria, Campania, Basilicata, Puglia, and Sicily by Rosetta Costantino with Jennie Schacht (Ten Speed Press, © 2013).
- 3 cups all purpose flour
- 1 Tbs baking powder
- ½ tsp. kosher salt plus a pinch for the egg whites
- 4 large eggs at room temperature, separated
- 1¼ cup plus 2 tablespoons of granulated sugar
- ¾ mild flavored (buttery) extra virgin olive oil
- 3 Tbs. freshly grated orange peel, from fresh oranges
- 2 cups fresh orange juice
- 2 tsp. pure orange extract - optional
- ⅓ cup packed finely chopped candied orange peel, if you do not candy the peel at home, select a good quality product
- Preheat the oven to 375º and place the rack in the center position. Butter and flour a 10”, 12 cup bundt style pan, tapping out any excess flour.
- Stir together the flour, baking powder and ½ teaspoon of salt with a wire whisk until well combined. In another bowl, whisk together the egg yolks and 1¼ cup of sugar until thick. Add the olive oil, orange zest, 1½ cup of the orange juice and the extract if you are using it; whisk together until combined. Stir the dry ingredients into the wet mixing until just combined, but be certain there are no lumps remaining.
- Beat the egg whites in the work bowl of a standing mixer with a pinch of salt at medium-high speed until medium-firm peaks are formed; do not let the whites become dry. Using a large spatula, gently fold the egg whites into the batter, followed by the candied orange peel. Spread the batter evenly into the prepared pan and place it into the oven.
- Combine the remaining orange juice with the 2 tablespoons of granulated sugar, stir well to dissolve the sugar and set aside.
- Bake until the top of the cake splits, turns golden brown and a toothpick inserted into the cake comes out clean - about 40 minutes.
- Allow the cake to cool to a point at which you are able to handle it, generally about 20 minutes after it is removed from the oven. Run a sharp knife around the edges to loosen any area which may have adhered to the pan. Umtold the cake, turning it back to split side up. Place on a wire rack set over a lined baking pan, cool.
- Once the cake has cooled, slowly pour the orange juice mixture over the top of the cake allowing it so soak in as you pour. Use a pastry brush to brush the remaining orange syrup over the sides and center of the cake
- Serve the cake by cutting it into slices using a thin sharp or serrated knife. Store leftovers at room temperature well wrapped for up to 2 days or freeze for up to one month.
How nice to see you back with a new recipe Paula and a gorgeous Ciambella at that! I would so love a slice with my morning coffee right now and sure it tastes amazing! Beautifully done!
Grazie Marisa, funny you should say that as I just posted the same comment on IG. Getting back into the swing of things after a long holiday period. Buon Anno!
Where would I buy those two books? I was born in Calabria and very proud to be one of the Calabrisella. I try to make, for tradition sake and because I love our food , lot of the foods of my youth and pass it on to my sons and now my grandchildren. I am very happy to have found you. Thank you for helping preserve our beautiful heritage. Sincerely , Filomena
Filomena, do you shop on Amazon as it is available there; I promise you will absolutely love that book. What part of Calabria are you from, I love connecting with my fellow Calabrese. Our heritage is a spectacular one and Calabria is one of the most beautiful and interesting regions of Italy, in my opinion.
Awww am a calabrisella to been living in the uk since the age of 16 am 61 years old now,I do miss our lovely food and cakes. First time am making this orange Ciambella it’s in the oven as we speak am sure my hubby and son gone love it ciao Rina Celli Burton
I can almost smell the orange just by looking at your photos! Thanks for reminding me about this great book which I almost forgot I had-time to get baking.
Yes, it is one of those books you absolutely adore, but for some reason might forget about it. Rosetta weaves the history, culture and lifestyle of Calabria into each recipe. This cake is simple to prepare and extremely satisfying.
I love her Calabria cookbook and this cake sounds perfect with citrus season here. I’d much rather be eating it in Calabria though!
Absolutely Linda – you know Rosetta does culinary and wine tours of Calabria as well.
Sounds marvellous! Reminds me that I’ve been meaning for some time to get to know Calabrian cookery better.
It is actually become “popular” , oh how I despise that word… Growing up this way it is something quite natural for me, following you for these past years I am certain you will enjoy the foods, culture and traditions.
One of my favorites cookbooks! I had originally bought her cookbook to gift to a friend. I had to go back to the bookstore to get myself a copy as I absolutely feel in love with the book. Wooden spoons and ceramic bowls… those words brought a thousand and one images to mind ♥♥♥ Fantastic looking cake and beautiful post. Thanks for sharing Paula ♥
We are kindred spirits Maria, in every sense of the word. Rosetta is such a treasure and Sundays are perfect for sitting on a comfy chair with a cup of tea and reading her stories / recipes. Thanks for stopping by.
Orange provides a range of vitamins and minerals and when it is at cake shape then that would be so delicious.
Absolutely Kaitlyn! As we say in Italian, perched no or why not. This cake really accentuates the natural flavor of orange, which is one of the reasons I am so partial to it. Thank you for stopping by and commenting
This cake requires commitment, from the making of the candied rinds to the zesting, juicing and whipping. But I finally did it and it was so worth the time and effort! It perfumed the whole house! A special cake for special friends and guests.
Two questions, though. Can it be baked in two loaf pans and how does it freeze?
Brava Ellen, I could not agree more! Absolutely, split it between two loaf pans, wrap well and freeze to have on hand. Thank you for following and trying this recipe.
Grazi, sorella! So I shall!
Grazie a te Ellen…
Update. I split the batter into two loaf pans, baked, cooled wrapped and froze both. I am pleased to report that frozen it travels well in a suitcase and thawed is just as good as freshly baked. Brava!
Ellen, you are a gal after my own heart, thanks for the update! With a college age daughter and nieces on the east coast, I am the local queen of pack – freeze – ship. Splitting the recipe that way allows me to check two of the girls off of my list at once. Grazie da cuore…
Will this work equally well with lemons? We have a bumper crop this year……
Perche no – why not? Creative substitution is the essence of the Italian kitchen. I would use candied lemon peel if you are able to get your hands on some.
As with the oranges, I have tiny trees with massive fruits. I must, therefore, make my own candied peel. Had to fight the residents to save the homemade orange peel…..
There is nothing quite like homemade citrus peel, I am sure it was delicious. How can you fault the neighbors for wanting it?