Nutella Ciambella ___

Nutella Ciambella


For the Ciambella:

  • 1 pound all purpose flour
  • 1 cup Nutella
  • 1 cup sugar
  • 4 teaspoon baking powder
  • 1 cup olive oil
  • 5 large eggs
  • pinch of cinnamon
  • butter

For the Optional Nutella Filling:

  • 16 ounces mascarpone cheese, at room temoerature
  • 1 cup Nutella, at room temperature
  • 1 banana, sliced


Whip Nutella and Mascarpone cheese with a hand mixer and set aside

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 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.

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 half the Nutella with a spoon over the batter (this is easier when the Nutella has been melted for 1.5-2 minutes in the microwave). Take a fork and swirl the Nutella around until there is a lovely marble effect.

Add the remaining mix to the pan and level it.

Add the rest of the Nutella and repeat the swirling process with the fork.

Sprinkle sugar over the entire top of the Ciambella.

Bake the Ciambella for 35 minutes.

After the Ciambella has cooled slice it in half and spread the Nutella Mascarpone mousse in the middle. Lay sliced bananas and serve