Honey marble ciambella
Autumn-Fall/Winter

Honey marble ciambella

Honey marble ciambella or the beauty of simplicity. No artifice is needed when the ingredients are organic and of excellent quality.

With the eggs of the hens from the countryside of a dear friend of mine, the fresh organic cream and the stone-ground flours, it is really easy to create a soft, fragrant Italian gluten free honey marble ciambella, perfect for soaking or to bite without anything else, slice by slice.

 

Honey marble ciambella: Ingredients

Serves 8-10

3 large free range eggs

100 g (3 ½ oz)  acacia honey

1 tbsp organic vanilla “Bourbon” powder

50 ml (3 fl oz)  fresh high quality cream

80 ml (3 fl oz) mild extra virgin olive oil

200 g (7 oz)  white rice flour, sifted

100 g (3 ½ oz)  brown rice flour, sifted

2 tsp organic baking powder

50 g (3 oz) raw cocoa powder

Honey marble ciambella: Method

  1. In a bowl, beat the eggs with honey and vanilla.
  2. Slowly add the cream and the olive oil to mix with an electric mixer.
  3. Add the flours, baking powder and mix quickly.
  4. Divide the mixture into two parts and add the cocoa to one of them.
  5. Pour the dough in a baking tin, lined with parchment paper, and bake for 30 minutes at 180°C, in preheated oven.

 

 

Look at other ciambella recipes!

Honey dairy free ciambella

Radicchio and dark chocolate ciambella

Pistachio and chocolate cake

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