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Ciambella Ferrarese

(“ La Brazadel “)

 

 

The brazadel (the bracelet) refers to cookies or cakes with a hole in the center in the shape of a bracelet.
Perhaps this cake is a direct descendent of the Brasadel, a coffee cake baked by the Jewish population who lived in the area around Ferrara in great numbers.
I will give the Jewish coffee cake recipe as a variation, it is worth trying to make it because Jewish food goes back a long time and in ancient history, Jewish cooks had been much sought-after.  
Mrs. Danila Occhiali, my mother-in-law, made this torta often, now Terry, my wife is becoming so experienced in making this cake that she not only prepares it taking very little time, but she bakes it to perfection.
The Ciambella Ferrarese and the crostata, a baked fruit tart, are the choice desserts in Terry’s family and I must confess that I love these treats.
I must have had developed an addiction for them: in fact when we bake these sweets I enjoy them for breakfast, after lunch or dinner or for a snack.

 

 

Ingredients:

• 4 cups of flour           
• 1 cup of sugar                             
• 6 oz. unsalted butter. At room temperature. Equal to 1½ sticks   
• 4 medium eggs. At room temperature
• ½ cup of milk
• Pinch of salt
• 2 drops of vanilla
• 3 teaspoons baking powder
• 1 cup of your preferred nuts and/or pre-soaked diced fruits, dried and lightly dusted with flour.  

 

 

Preparation
In a large bowl combine sugar and butter, add the eggs, salt and vanilla.   With a fork mix all ingredients well and add the flour.  Stir continuously with a whisk until mixture is thoroughly blended and smooth. Add the nuts and/or fruits.
Do not over mix. Add the milk, if using an electric mixer increase milk to one cup. Sift the baking powder and blend it into the batter.
Turn the mixture into a buttered and dusted 10 X 3½ inch Bundt pan, a tube pan, (use a spring pan if available), or a 10X 2 ½ inch round pan and bake at 375 degrees for 45 minutes or until a toothpick inserted in the cake comes out clean indicating it is cooked.
Invert in a lined serving dish, cool and sprinkle with powder sugar.    

 

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Variation: Jewish Coffee Cake – Brasadel

 

 

Mix in a large bowl:

• 3 ½ cups sifted flour
• 1 cup sugar
• 3 teaspoons of baking powder
• ½ teaspoon of baking soda
• Pinch of salt

 

Add:

• 3 medium eggs
• 1 cup vegetable oil
• 1 cup of plain yogurt or sour cream
• A few drops of vanilla

 

Mix well and pour half of the batter into a buttered and dusted 10 X 3 ½ inch Bundt pan, a tube pan, (use a spring pan if available).

Sprinkle on top ¾ of a cup of seedless raisins.

Pour the remaining batter and sprinkle on top of the cake 1 tablespoon of granulated sugar.

 

Bake at 375 degrees for 45 minutes not only or until a toothpick inserted in the cake comes out clean indicating it is cooked.
Invert in a lined serving dish, cool and serve with cappuccino or with a sweet wine.