Merenda Italiana
It’s always 5 o’clock somewhere, they say, which is an excuse for drinking any time of the
day. However, Italians feel that any excuse for eating is just as good. That is why we love to have Merenda. Latin for “things you deserve”, Merenda is typically a light meal consumed between lunch and dinner. The term may also be used to indicate a light snack enjoyed between breakfast and lunch.
And you know, any excuse to gather some friends or family around a table is always good in Italy.
So, if life gives you lemons, make some lemonade and eat a slice of Ciambella, a favorite Bundt-like cake, perfect for your morning or afternoon merenda!
The recipe for this cake is quite simple.
INGREDIENTS
3 eggs
300 g / 1 ¼ cup flour
150 g / ¾ cup milk
10 g / 2 tsp yeast
1 vanilla bean
180 g / 1 cup butter
180 g / 1 cup sugar
Pinch of salt
lemon zest
All ingredients must be at room temperature to ensure best results. Mix the butter and sugar in a bowl. Whip with an electric whisk for at least 5 minutes until light and fluffy. Pour in the eggs, one at a time: make sure to incorporate each egg before adding the next.
At this point, flavor the mixture with salt, the vanilla bean seeds and the lemon zest. Sift the flour and yeast together. Set aside a moment.
Pour the milk in the batter slowly, alternating it with the sifted flour mix, and combine the ingredients gradually with the electric whisk until the batter is creamy and smooth. Butter and flour a Bundt cake mold with a diameter of 23 cm / 9 in and pour the mixture.
Cook the cake in a preheated oven in static mode at 180° C / 365 F for 45 minutes on the low shelf. Once cooked, the Ciambella will be golden on the surface. Take it out of the oven, let it cool and then turn it out onto a serving plate. It can also be served dusted with powdered sugar.
Next time, enjoy your Ciambella and Lemonade on beautiful tableware - every Merenda is an occasion for celebration!
Merenda Italiana
Lite fare in Italy. Glassware from Moleria Locchi and ceramics from Sbigoli Terrecotte
