La Ciambella della befana

La Befana Ornament from my cousin Angela's Christmas tree in Crotone, Italy

Each year at the beginning of January my attention shifts to the Italian tradition of La Befana. I have posted about the historical roots of the holiday which Italian children look forward to the way Americans and others do Santa Claus previously. La Befana is a good witch who not only rewards children for good (and punishes them for bad) behavior on the Eve of Epiphany, but is also capable of "sweeping away" the negative energy from the previous year with her broom. For this reason, many Italians, especially Romans decorate their New Year's table, and Christmas trees with tiny brooms.
  

My Ciambella Della Befana

My nostalgia for Rome deepens as I remember La Befana, for the Eternal City dedicates a month long festival to her in the Piazza Navona Square each year. Inevitably, my diet for the entire week has been a Roman one - I've been feasting on everything from Suppli (the risotto croquettes stuffed with fresh mozzarella), roasted chicken, fettucine alfredo, and more).


Yesterday, while watching La Prova del Cuoco, my favorite Italian cooking show, I saw the recipe for La Ciambella della befana by TV culinary personality Anna Moroni.  A ciambella is a sturdy Italian cake  usually made in a fluted or round cake pan. These are super simple, housewife style cakes that are usually started by proofing a little yeast, stirring in all of the other ingredients at once, allowing to rise, and bake. They taste like a cross between pound cake, a plain doughnut, and sweet bread.  Because they hold up well, they are usually made to take on trips and for picnics. A thick slice with cappuccino is a great way to start the day.  And a thin slice with a little espresso is a perfect afternoon pick me up!

Espresso with a touch of milk frm Caffe Tazza D'oro  in Rome

Caimbella Della Befana Recipe:


Ingredients:
For the Cake:
1 teaspoon active dry yeast
1 cup warm milk
3 cups cake flour
3 large eggs
6 Tablespoons unsalted butter, soft
1 cup sugar
zest of 1 lemon
zest of 1 orange
For the Glaze:
1 cup confectioners' sugar
juice of 1/2 orange
zest of 1 orange
pinch of almond extract
sprinkles or candied fruit for decoration

Preparation:

1. Mix yeast and milk together and allow to stand for 5 minutes, or until yeast is frothy.
2. Mix flour, eggs, butter, sugar, lemon zest, orange zest, and yeast mixture together in a large bowl.
3. Whisk until smooth (this can be done by hand, or with the aid of a mixer).
4. When mixture is smooth and light, cover it with a clean kitchen towel and allow to rise for 1 hour.
5. Pour batter into a 9-inch round or 10-inch fluted baking pan.
6. Cover and allow to rise for 15 more minutes.
7. Preheat oven to 350 degrees.
8. Bake for approximately 30 minutes, or until cake is golden and a toothpick inserted in the middle comes out clean.
9. Remove from oven and cool completely.
10. Make glaze by whisking all ingredients together.
11. Drizzle over the top of cake and serve.