250g superfine 00 flour
1 sachet baking powder
240g superfine sugar
100ml Vù extravirgin olive oil
Grated rind of one orange
Juice of two oranges
1 pinch of salt
Icing sugar, as required
The orange ciambella is an effortlessly easy sponge cake to make: the Vù olive oil and orange juice give it lightness that makes it suitable for all palates, especially those with a dairy allergy, as no milk is used in this recipe.
Break the eggs into a bowl and mix with the sugar. Beat with an electric whisk until it’s light-coloured and fluffy then pour in the oil while continuing to whisk.
Add the grated rind and juice of one orange to the mixture. Sift in the flour, baking powder and a pinch of salt together then fold them gradually into the egg mixture.
Pour the mixture into a savarin ring cake tin and bake in a preheated oven at 180° for approx. 40 minutes. On removal from the oven, turn the cake tin upside down to cool before extracting the cake. Dust with icing sugar to decorate.