About the Recipe
Ingredients
Ingredients
3 cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
4 large eggs, separated
1 cup sugar
1 8 ounce container mascarpone cheese, room temperature (one cup)
½ cup extra virgin olive oil (mild flavored)
1 tablespoon orange zest (from one large orange)
½ cup orange juice (from one large orange)
2 teaspoons vanilla
¼ cup candied orange peel (like Paradise)
Orange Glaze
2 cups powdered sugar
3 tablespoons orange juice
1 teaspoon orange zest
candied orange peel for topping
Preparation
Step 1
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.
Step 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3
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.
Step 4
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.
Step 5
Pour the batter into the prepared bundt cake pan.
Use a spatula to smooth down the top.
Bake for 40 to 45 minutes 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.
Step 6 Making 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.
Store in the refrigerator for up to a week or
in an airtight container at room temperature for up to three days
Go to The Delicious House for full recipe