North Dakota-inspired Ciambella di San Cataldo

Ingredients

In this North Dakota-inspired version of Ciambella di San Cataldo, we incorporate ingredients and flavors that are characteristic of North Dakota cuisine. This adaptation includes the use of locally sourced honey and sunflower seeds, which add a touch of sweetness and a delightful crunch to the cake. Additionally, we infuse the batter with a hint of wild prairie herbs, giving the dessert a unique and distinct flavor profile. We alse have the original recipe for Ciambella di San Cataldo, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) buttermilk 1/2 cup (120ml) buttermilk
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 3 large eggs 3 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/4 cup (60ml) local honey 1/4 cup (60ml) local honey
• 1/4 cup (30g) sunflower seeds 1/4 cup (30g) sunflower seeds
• 1 tablespoon wild prairie herb blend (optional) 1 tablespoon wild prairie herb blend (optional)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 14g, 2g
• Carbohydrates (total, sugars): 45g, 28g
• Protein: 5g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C) and grease a ciambella or bundt cake pan.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. 3.
   In a separate large bowl, whisk together the buttermilk, vegetable oil, sugar, eggs, and vanilla extract until well combined.
4. 4.
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. 5.
   Fold in the local honey, sunflower seeds, and wild prairie herb blend (if using).
6. 6.
   Pour the batter into the prepared cake pan and smooth the top.
7. 7.
   Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Treat your ingredients with care...

• Local honey — Use honey sourced from North Dakota to capture the unique flavors of the region.
• Sunflower seeds — Toast the sunflower seeds lightly before adding them to the batter for an enhanced nutty flavor.
• Wild prairie herb blend — If you can't find a pre-made blend, create your own by combining dried herbs like sage, thyme, and rosemary.

Tips & Tricks

• For an extra touch of sweetness, drizzle the cooled cake with a glaze made from powdered sugar and local honey.
• Serve the ciambella with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors and textures.
• Experiment with different wild prairie herb blends to find your favorite combination of flavors.

Serving advice

Serve the North Dakota-inspired Ciambella di San Cataldo as a delightful dessert after a hearty North Dakotan meal. It pairs well with a cup of freshly brewed coffee or a glass of cold milk.

Presentation advice

To enhance the presentation, dust the cooled cake with powdered sugar and garnish with a sprig of fresh herbs. Serve it on a decorative cake stand or platter to showcase its beautiful ring shape.