Ciambella with Pistachio Infused with an Orange Syrup

Orange Ciambella with Pistachio (Serves 10)

Ciambella is an Italian round cake.  It’s Italy’s version of a bundt cake and it is typically served at breakfast time.  This Ciambella is flavored with pistachio and infused with an orange syrup. It’s a beautiful and simple breakfast cake that goes perfectly with your morning coffee, or it even makes a fabulous dessert.  It’s so easy to do and comes together in minutes, but looks and sounds so fancy.. 



2 Cups Self Rising Flour

½ tsp. Baking Powder

3 Eggs

1 Cup Sugar

1 Cup Whole Milk Plain Greek Yogurt

½ Cup Extra Virgin Olive Oil

2 tsp. Orange Zest

2 tbsp. Fresh Orange Juice (about 1 orange)

⅓ Cup Shelled Pistachios, Chopped Finely plus 2 tbsp. For topping

For the Glaze

4 tbsp. Orange Marmalade

2 tbsp. Water


2 Cups Confectioners Sugar

⅓ Cup Orange Juice

Preheat your oven to 350.  Spray a 10 inch bundt pan with non stick spray. 

In a bowl, sift together the flour and baking powder.

In a stand mixer (or you can use a hand mixer) beat the eggs and sugar for about 2 minutes.  It will thicken.

Add in Greek yogurt and olive oil. 

Take off the mixer and using a spatula gradually mix in the sifted flour and baking powder.  Then mix in the orange zest and juice. Mix in ⅓ cup of finely chopped pistachios. 

Pour into the bundt pan and bake for 30 minutes or until a toothpick inserted comes out clean.

Let that begin to cool.  In a small pot combine the marmalade and water and bring to a simmer. It will become like loose syrup. Using a skewer poke a lot of holes all over the top of the cake in the bundt pan.  Pour the syrup over the ciambella and let it cool for at least two hours. Take it out of the pan. 

In a small bowl whisk confectionary and orange juice until smooth.  Drizzle this icing over the cake, making it drip down the sides of the cake. Sprinkle with the remaining 2 tbsp. of pistachios and serve.

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