Ciambellone sofficissimo al latte di mandorla e bergamotto

Il ciambellone sofficissimo al latte di mandorla e bergamotto è una nuvola profumatissima e deliziosa che vi consiglio di provare, la dolcezza del latte di mandorle si sposa perfettamente con il profumo agrumeto e intenso del bergamotto.

Per realizzare questo dolce, ho utilizzato il latte di mandorla e l’olio essenziale di bergamotto dell’azienda Patea che vi consiglio di provare assolutamente, non ve ne pentirete.

I ciambelloni alti e sofficissimi come questo mi ricordano l’infanzia, la mamma del mio compagno di scuola Giuseppe, la signora Concettina, realizzava ciambelloni altissimi e squisiti come questi.

Io ho aggiunto nuovi profumi e sapori ma la sofficità è davvero unica, provare per credere.


Per uno stampo da chiffon cake di 25 cm di diametro

240 g di farina
260 g di zucchero semolato
10 g di lievito per dolci
7 uova a temperatura ambiente separate tra albumi e tuorli
20 ml di acqua
200 ml di latte di mandorla Patea 
125 ml di olio di semi di girasole
2 g di cremor tartaro

5 gocce di olio essenziale di bergamotto Patea 

zucchero a velo per terminare

Nella planetaria montate a neve fermissima gli albumi e metteteli da parte.
Montate i tuorli con le fruste per circa 6-7 minuti fino a che il composto non sarà  chiaro e cremoso.
Nel frattempo in una terrina setacciata la farina, lo zucchero, il lievito e cremor tartaro, mescolate le polveri e formate un buco al centro.
Nel frattempo unite ai tuorli l’olio, l’acqua, il latte di mandorla e l’olio di bergamotto.

Montate ancora per qualche minuto, poi unite la crema di tuorli agli ingredienti secchi e mescolate bene.

Unite per ultimi gli albumi montati incorporando delicatamente per non smontarli. Versate il composto nello stampo apposito per chiffon cake senza né imburrarlo né infarinarlo.
Cuocete a 175° per circa 45-50 minuti.

Quando la torta sarà pronta, toglietela dal forno e capovolgete lo stampo. 

Servite spolverizzando con abbondante zucchero a velo.

Vi auguro un felice weekend,


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