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Southern Italian classic recipes for the modern table.
01 / Sourdough Discard Ciambella Cake
A soft, fragrant Italian ring cake perfect for using up sourdough starter discard.
Author: Inspired by Maurizio Leo
Prep Time: 15 minutes
Bake Time: 40–45 minutes
Total Time: ~50 minutes
Ingredients
177g neutral oil (canola or mild olive oil), plus extra for greasing
423g all-purpose flour
7g baking powder (1½ tsp)
3g fine sea salt (½ tsp)
Zest of 1 large lemon
232g granulated or superfine sugar
3 large eggs, room temperature (171g)
211g whole milk
28g limoncello (2 tbsp)
100g sourdough starter discard (100% hydration)
7g vanilla extract (1½ tsp)
Powdered sugar, for dusting (optional)
Method
Preheat oven to 180°C (350°F).
Grease a 9-inch ring or bundt pan with oil.
Mix dry ingredients
In a medium bowl, whisk together flour, baking powder, salt, and lemon zest.
Combine wet ingredients
In a large bowl, whisk sugar and eggs for about 2 minutes until pale and slightly bubbly. Add oil, milk, limoncello, sourdough discard, and vanilla. Whisk until smooth and lightly frothy.
Make the batter
Add the dry ingredients to the wet mixture. Fold gently with a spatula until just combined. Do not over mix.
Bake
Pour batter into the prepared pan and place on a baking tray. Bake for 40–45 minutes, or until a knife inserted in the centre comes out clean.
Cool
Let the cake rest in the pan for 10 minutes. Carefully loosen edges, turn onto a wire rack, and cool completely.
Finish
Dust with powdered sugar before serving, if desired.
Notes & Variations
Vegan Version: Replace milk with full-fat oat or nut milk. Substitute eggs with flax eggs
No Limoncello? Use the juice of 1 lemon instead.
No Sourdough Discard? Substitute with 50g flour + 50g whole milk.
Flavour Variations:
Sambuca Ciambella: Replace limoncello with 2 tbsp sambuca
Orange Ciambella: Use orange zest and Grand Marnier
Poppyseed Ciambella: Omit vanilla, add 1½ tbsp poppy seeds and orange zest