Roman Orange Ring Cake

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Ciambella all'Arancia is a classic Roman ring cake prized for its bright citrus aroma and tender, plush crumb. Traditionally enjoyed at breakfast or merenda (afternoon snack), it relies on fresh orange juice and zest for a sunny, fragrant flavor that carries through every slice. A light orange glaze adds a glossy finish without overwhelming the delicate crumb.

Nutrition Facts

Per serving (estimated)

• 345 kcalCalories
• 11 gFat
• 2 gSaturated Fat
• 58 gCarbs
• 1 gFiber
• 36 gSugar
• 5 gProtein
• 190 mgSodium
• 110 mgPotassium
• 85 mgCalcium
• 2 mgIron
• 18 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the cake

• 3 cups (360 g) all-purpose flour
• 1 1/2 cups (300 g) granulated sugar
• 4 large eggs, room temperature
• 1 cup (240 ml) freshly squeezed orange juice (from 3 to 4 oranges)
• Zest of 2 untreated oranges
• 1/2 cup (120 ml) mild olive oil or melted unsalted butter
• 1 tablespoon baking powder
• 1/2 teaspoon fine sea salt
• 1 teaspoon vanilla extract

For the orange glaze

• 1 cup (120 g) powdered sugar
• 2 to 3 tablespoons fresh orange juice
• 1 teaspoon orange zest

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9- to 10-inch (23 to 25 cm) bundt or ring pan thoroughly with butter or oil, then dust with flour, tapping out the excess.
2. In a large bowl, whisk the eggs and granulated sugar together until pale and slightly thickened, about 2 minutes with a hand mixer. Beat in the olive oil (or melted butter), orange zest, vanilla, and salt until smooth.
3. Pour in the fresh orange juice and whisk until fully incorporated. Sift the flour and baking powder together over the wet mixture, then gently fold with a spatula just until no streaks of flour remain; do not overmix.
4. Pour the batter into the prepared pan and tap it firmly on the counter a few times to release any air bubbles. Bake for 40 to 45 minutes, until a wooden skewer inserted into the center comes out clean and the top is golden.
5. Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely before glazing.
6. While the cake cools, whisk the powdered sugar, orange juice, and zest together in a small bowl until smooth and pourable; add more juice a teaspoon at a time if needed.
7. Drizzle the glaze over the cooled cake, letting it drip down the sides, and allow it to set for 15 minutes before slicing and serving.

Cook’s Notes

• Always use untreated (unwaxed) oranges for the zest, since the peel goes directly into the batter and glaze.
• For an even moister cake, brush the warm cake with 2 to 3 tablespoons of plain orange juice before glazing.
• A neutral olive oil keeps the crumb tender and adds a faintly fruity Roman note, but melted butter works beautifully if you prefer a richer taste.
• Do not open the oven during the first 30 minutes of baking or the cake may sink in the center.
• The cake keeps well in an airtight container at room temperature for up to 3 days; flavor actually deepens by day two.

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