Ciambella with Ricotta & Chocolate Chips

What is the difference between a ciambella and a ciambellone?

I am sure someone who is more fluent in Italian than I am, will tell me.

Would you believe this is the first recipe I have ever made from Rosella Largo, Cooking with Nonna?

I met her at an Italian dinner in NJ a few years back with her lovely Nonna, both decked out in mink coats, everyone so happy to meet them.

At the time, I had no idea who they were and how popular, and the mini empire they have built with cookbooks, sweatshirts, jewelry and loyal fans.

They were lovely Brooklyn ladies. The real deal.

I knew I could rely on this "ciambella" recipe, as Rosella calls it. A tea time, not too sweet cake, made in a tube/ring pan.

I stuck to the recipe, but added in more sugar, because it's a big cake, and I wanted it sweeter than just 1 cup of sugar.

I also had to do my own thing, by adding in the zest of an orange. It's a must for me in ricotta cakes.

We loved this light, simple cake. It's especially good at 3:00 with espresso.

Ciambella w/ Ricotta & Chocolate Chips: (adapted from Cooking with Nonna)

2 cups plus 1 teaspoon all purpose flour, divided
1/2 cup plus 2 tablespoons mini semi sweet chocolate chips (for the top of the cake)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1 large egg yolk
1 1/2 cup granulated sugar
2 teaspoons vanilla extract
1/2 cup mild flavored olive oil
1 cup whole milk ricotta
zest of an orange
confectioners sugar for dusting

Preheat your oven to 350F degrees. Spray a tube pan with baking spray. Set aside.

Add a teaspoon of the flour to the bowl with 1/2 cup of the chocolate chips. Toss until they are coated in flour. Set aside

In a mixing bowl, whisk together 2 cups of the flour, baking powder and salt. Set aside.

In a mixing bowl combine the eggs, yolk, sugar, orange zest and vanilla. Beat with an electric mixer on medium speed until fluffy (I did this with my hands).
Add in the oil and beat until combined. Beat in the ricotta until just incorporated.

Beat in the dry ingredients until just incorporated. Do not over mix. The batter will be thick.

Fold in the chocolate chips tossed in flour and spoon the batter into the prepared pan.
Top with the remaining 2 tablespoons of chocolate chips.

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Bake for 35-40 minutes.

Cool and dust with confectioners sugar as desired.