Comments on: Sourdough Starter Discard Cake: Ciambella

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By: Randi

Randi — Tue, 08 Jul 2025 13:55:05 +0000

Can't wait to make this! Any reason not to flour the pan as well as greasing it?

By: Maurizio Leo

Maurizio Leo — Tue, 29 Apr 2025 19:15:59 +0000

In reply to mj. Yes, absolutely can!

By: Maurizio Leo

Maurizio Leo — Tue, 29 Apr 2025 19:15:52 +0000

In reply to ALEJANDRO MARIN. Amazing, love the swaps Alejandro. I agree, move lemon is never a bad thing!

By: Maurizio Leo

Maurizio Leo — Tue, 29 Apr 2025 19:15:21 +0000

In reply to stoobiedood. It's so worth it, though 🙂

By: stoobiedood

stoobiedood — Sat, 26 Apr 2025 17:37:29 +0000

Finally tried this recipe — came out looking just like yours. Nice light lemon flavour, not too sweet. But my partner is trying to lose weight, so 1/3 of the ring went to our upstairs neighbour who has three teenage boys…
(The total calories in the cake is about 4,600, mostly because of the oil, so even a small slice is a couple of hundred calories!)
[Trying to upload photos, but keep getting Network Error 🙁 ]

By: ALEJANDRO MARIN

ALEJANDRO MARIN — Sat, 26 Apr 2025 08:13:50 +0000

I made this cake as soon as I saw the newsletter post in my inbox. I made the vegan version using 3 tbsps of Bob’s Red Mill Egg replacer with 6 tbsps of water and also added a 1/4 cup of unsweetened apple sauce as I find this adds more moisture to the crumb. This was a success!

Next time I will add another tablespoon of limoncello and more zest as I personally prefer a stronger presence of lemon in the cake. I think I will also use a 1/2 cup of unsweetened apple sauce and 2 tbsps of the egg replacer to get more moisture in the crumb.