Ciambella With Nutella header

Ciambella with Nutella®

Discover our product

For 15 portions


  • 6 eggs
  • 400gr of sugar
  • 470gr of ricotta
  • 20gr of baking powder
  • 90gr of vanilla flavoured sugar
  • 560gr of flour
  • 1 handful of flaked almonds for decoration
  • 1 small piece of butter for the mould
  • 1 tsp or orange blossom extract
  • 225g of Nutella®
Cakes / Mini Cakes
Breakfast Mid-afternoon
All year round
50 min


Preheat the oven to 180°C. In a bowl, mix the eggs with the sugar until they become pale.

Then add the ricotta, the vanilla sugar and lastly, the flour and the baking powder.

Mix everything with a spatula to obtain a relatively creamy mixture.

Pour a few drops of orange blossom extract according to your tastes.

Then pour this preparation into a savarin mould (mould with a hole in the middle) previously buttered and floured so that the cake does not stick to the mould.

Bake for 30-35 min at 180°C. Keep a close eye on the cooking by inserting a knife in it from time to time.

If the knife comes out clean, the cake is cooked.

Once the cake is cooked, let cool for a few minutes then unmold.

Using a spatula, spread the Nutella over the top of the cake to sprinkle with the slivered almonds.

NUTELLA® is a registered trade mark of Ferrero SpA. Any use of the NUTELLA® trade mark must be authorized by the trade mark owner. Please refer to Ferrero Food Service team and the brand guidelines published on this website for further information on any intended commercial use.