I use cream cheese all the time and it’s just fine. Bundts are generally 10-cup or 12-cup; the one shown here is 10-cup and the original volume nearly overflowed and took so long to bake through, the edges got too dark, although they still tasted amazing. I just read reviews for the ring pan linked above, and they said that the pan holds just 5 cups of batter. So great. It’s lightly citrusy and such an interesting flavor. First published July 26, 2007 on smittenkitchen.com | ©2009–2021 Smitten Kitchen. made this again and it’s just about perfect! It will probably work with sour cream or creme fraiche (erm, not necessarily less expensive) too. Deb, is there a substitute for the mascarpone? Subbed sour cream for the yogurt and took a pass on the glaze because I was making it for husband’s work lunches and he prefers ‘basic’ desserts. Thank you again for the best cooking resource out there. I didn’t see the need for corn syrup in icing so I omitted it and it was fine. It does have a crust. This decadant one bowl cake is easy to prepare and a showstopper when entertaining. Chef Mandakini brings out some of the top treats year-round, though much less publicised and more made to order. HI- Question regarding the tube pan you used. I was a little skeptical because of all the oil and sugar but it is going to be a go to from now on. The original recipe calls for lemon zest in the glaze but I skip it because I thought the texture would be distracting. Thanks for another amazing recipe! I mean, I’m awed at how easy it was to make, and how delicious it is. Thank you!! Muffin tin took 35 min, bundt took 50. Wondering if I should have greased and floured the dark pan instead of coating with sugar. I made this cake the day I got the post in my email (Friday) and my husband and I demolished the last crumbs last night (Sunday!) Keep in mind what I noted, which is that my larger one got very dark before it cooked through but was still incredible. One more question on the apple sharlotka, Deb. Does the batter not rise at all? After being sick for over a week with no appetite, this is the first thing that woke up my taste buds! And can I use cream cheese instead of marscapone? I make many, many bundt cakes and I do find that often the batter is too much volume for my decorative pans. 6,392 views Flavor improves on day 2 or 3. There is a print icon that leads to a print template at the bottom of each recipe, where it says “DO MORE:” You can also click CTRL + P from any recipe post and it will take you to a streamlined print template. It makes a very attractive, simple presentation. – zest of 2 tiny lemons instead of 1/2 orange and 1/2 lemon 10. Still it was very good. I think raspberries or blueberries in the batter would be a nice addition. This cake is stunning. That will determine how much of this recipe you want to use. :(( On a hopeful note, it was not too salty. The flavor and texture are so great. With native strawberries and a bit of whipped cream. (I’ll add that today, just walking by the small leftover amount in the kitchen, it’s quite fine even without the peach sauce.) I’m sure it will be great :). Glazed them in the pans, and just left them in there. April 2020. the appearance of a doughnut, which is, in fact, what Google Translate tells me is the translation of ciambellone. It would not be the Smitten Kitchen if I wasn’t popping in here, chaotic as ever, 24 hours before the cooking- and eating-est day of most of our years, to suggest a new recipe for your menus, that, judging by my DMs, you settled weeks ago. Just made this cake tonight and it is phenomenal! It‘s so delicious. This looks like something I would make today for my yesterday birthday. MMMmmmm. I made this cake with the exact measurements. Hi Deb! A ciambellone is a simple, sunny Italian tea cake with lemon zest and a rich crumb typically baked in a tube pan, which gives it a torus shape, i.e. Take 2 – in a hurry – had my new tube pan versus a borrowed bundt pan (no clue where my bundt pans are) my orange was kind of big, used most of it, used whole fat greek yogurt, was sloppy as far as measuring (and realized take 1 was no fat) used what was left in mascarpone container, didn’t even sift flour. Could I bake this as loaves or (possibly, adorably) as mini-loaves? Some recipes call for 8 tablespoons of butter. If I bake it again I’ll use two teaspoons of Diamond Kosher salt. They really were 2 different cakes, taste-wise. After reading comments about saltiness, I only used 2 tsp fine sea salt. At 40 minutes it looked under done. My other sub was to use cream cheese rather than mascarpone both times. It’s got so much functionality that wasn’t there before (that I wasn’t willing to admit until now). The crumb is wonderful, the glaze lemon-y. I made this an almond poppyseed cake by swapping the mascarpone for almond paste, replacing the zest with 2 tbsp poppyseeds and using 2 tsp almond extract instead of vanilla, with 1/2 tsp almond extract and 2 tbsp milk in the glaze instead of the lemon juice. Brilliant idea! (Reposting!) your comments good be mine, word for word. They were perfect and delicious. Can I use anything to replace mascarpone cheese? JUST MADE THE CAKE – SUPER SALTY. 4.5 Years Ago: Eggnog Florentines, Linzer Torte, and Breakfast Slab Pie. It looks wonderful. Please let me know where the “submit button ” is when I want to email the recipe! But one loaf pan? But it all works. Or maybe bak pwd is outdated. Hello from sunny (!) This looks *amazing*. My question is : how much of the batter am I placing inside the tube pan ? Zest of about 1/3 an orange. Thank you will be my new signature cake. in a convection oven, for those of you who use convection, it took 1 hour on 350. love love love. It would be nice if there was a print button on your recipes. This cake is delightful! Fine sea salt and table salt have consistent weights, and thus saltiness, per spoonful. Ah quarantine baking. Unfortunately my Market here has no mascarpone or full fat yogurt, so it will have to wait. Lemon cakes are the best! Recipes. It prints just the recipe. I love that such a one-bowl uncomplicated recipe can yield a cake like this. I think the crumb is more rich; because you’re not basting with a syrup, it keeps a very nice crust/edge. It’s been 2 years! If you cannot switch off the fan try the baking at 20F lower. I just made this and OMG, it is fabulous! Next time, I might add some almond extract. When someone told me last month the version at Caffe Marchio — which is described as a “rich, Italian-style bundt with a lemon glaze” — is one of her favorite cakes, and even found the recipe on the internet for me (subtle hint, there), my first thought was: but wait I already have a lemon cake that I know and love. But, a weird thing happened. Here’s an authentic Italian recipe…I’ve made it several times. Wow, this was amazing! I’m wondering if per the instructions you gave the batter-filled pan a couple of good bangs on the counter before putting the pan into the oven. It’s such an amazing Italian cake I made a few years ago after tasted it in Italy. I think either will work. Lemon Meringue Birthday Cake. What can I use to substitute? Absolutely brilliant. I did it and it worked great, though the cupcake liners were awfully sticky with glaze, which I didn’t think about when imagining these as perfect finger foods. I made it as written except I subbed in calamondin zest for the orange zest and calamondin juice for some of the lemon juice in the glaze. Trying to save a little money if I can ;) I’m a big fan of salt in sweets, but it was too salty for me. Smitten Bakery & Patisserie Gingerbread cookies. and guidelines for baking time if you want to bake two at once so as not to make it a whole day affair? My crust wasn’t as deep brown despite following the other directions and using the same heritage Bundt pan, but still very good :). It is a mystery. I used 2 tsp Himalaya salt, grape seed oil and spelt flour — all other ingredients as written. Has anyone else used a ring pan to make this? The glaze goes a long way to help that of course. Out of pure laziness, I substituted cream cheese for the marscapone (because it was already in my fridge), and ended up using half vanilla/half almond extract (due to an unforeseen vanilla shortage mid-way through the recipe, whoops). I made this as per the recipe using Rice Oil and it was perfect. Thanks in advance! Alongside freshly picked blueberries someone brought over… True to its name, this one has the city smitten with its bakes. is there a substitute for the mascarpone that would work well? Too salty to eat— naked about 45 min. Wow – seems like a lot of salt for a cake – why so much? I am sure you will have seen this: https://www.nytimes.com/2018/07/03/magazine/holiday-cake-roman-lemon-breakfast.html. Should he glaze been even thicker? I prefer a more prominent lemon flavor as well. This recipe is a keeper! First published May 31, 2007 on smittenkitchen.com | ©2009–2021 Smitten Kitchen. So, I broke the recipes out into proportions and found that the Caffe Marchio version uses oil instead of butter, more of it, a bit more sugar too, a combination of mascarpone and yogurt instead of buttermilk, and a lot less lemon. ps – I did decrease the salt by 1/2 teaspoon due to other reviews and had no mascarpone so subbed ricotta. This was delicious. Rinse and repeat. But the same thing happened to me as happened to someone below; when we first took it out, it was a bit underdone in parts and also came apart while being turned onto the plate. It’s a lot less work and uses a lot fewer lemons (one, in fact). edible attendance – I am not quite sure how it started, the faculty member loves to cook, it was a small class, it became competitive, (well to my son it was competitive) each student was assigned a class and cooked/made/brought something. This is the cake that pound cake wishes it could be! 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