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Apple Ciambella with Almond Cream

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Created by cooking with nonna,
Average User Rating (out of 4)vote imagevote imagevote imagevote image / 4 5 Users Voted

Apple Ciambella with a velvety Almond Cream! your social media marketing partner

Ingredients for the Ciambella:

  • 1 Lb of flour
  • 5 Apples of your choice
  • 1 Cup Sugar
  • 4 Tsp Baking powder
  • 1 Cup Olive oil
  • 5 Large eggs
  • Zest of 1 large lemon
  • Pinch of cinnamon
  • Butter

Ingredients for the Almond Cream:

  • 16 Oz Mascarpone cheese
  • 1 Cup Sliced toasted almonds
  • 4 Tbs Sugar
  • Zest of one medium lemon your social media marketing partner

Preparation for the Ciambella:

  • Pre-heat the oven at 400F.
  • You can use a large glass bowl and an electric beater to do your mixing or you can use a Stand Mixer.
  • Add the eggs and beat them well.
  • Add the baking powder and mix well into the eggs.
  • Add the olive oil and mix well.
  • Add the lemon zest and the cinnamon and mix well.
  • Add the sugar and mix well.
  • Little by little add the flour and mix until the flour is totally absorbed into the liquids. The mix should be semi-soft. Put aside.
  • Peel the apples and slice them into half moon about 1/4 inch thick. Squeeze the juice of a lemon on the apple slices to prevent oxidation and give then an extra kick.
  • Take a 10” Angel Food Cake Pan and grease with butter the bottom and the sides.
  • Pour half of the mix into the pan and make sure that it is evenly distributed.
  • Add a row of apple slices on the surface of the mix to cover the entire mix.
  • Add the remaining mix to the pan and level it.
  • Position apple slices on to with each slice overlapping half of the preceding slice.
  • Sprinkle sugar over the entire top of the Ciambella.
  • Bake the Ciambella for 60 minutes.

Preparation for the Almond Cream:

  • In a high speed food processor add the almonds and the sugar and process for about 3 minutes.
  • Add the mascarpone and the lemon zest and process until you have a smooth cream (about 1 min.)

Slice the Ciambella and serve with a scoop of Almond Cream. Garnish with fresh mint.

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Review by Italianfoodlover217 , Thursday, 16 August 2012 vote imagevote imagevote imagevote image
I can't wait to make this myself. I'm not that much of a baker but this looks too good. This would be a hit over the holidays or anytime. your social media marketing partner
Review by La Signora , Friday, 01 November 2013 vote imagevote imagevote imagevote image
It would be helpfull if the flour would be in cups & Not Pounds. How accurate can i measure cups from pounds??
ciao your social media marketing partner
Review by Angela lombardi , Sunday, 03 November 2013 vote imagevote imagevote image
For all purpose flour, use 3 and 1/3 cups for 1 lb.
For cake flour use 4 and 1/2 cups for 1lb.
I hope this helps.. This recipe looks great! your social media marketing partner
Review by ampollera , Sunday, 03 November 2013 vote imagevote imagevote image
I am going to make it soon.My mom is Germany and my dad is Italian so I really like to make this cause my Oma made somethings like this too. Thank you. your social media marketing partner
Review by mmanocc , Saturday, 09 November 2013 vote imagevote imagevote imagevote image
Can I use almond paste (and how much), in place of the almond in the food processor. Anyone know? Just looking to save a little time, because it is a wonderful cake. Thanks. your social media marketing partner