An Out Of This World Berlingozza – A Rustic Ciambellone

This is a rustic Ciambellone which is a simple but very versatile Tuscan Bundt Cake as it is enjoyed as a dessert, plain or with toppings and even for a snack (merenda) or breakfast. This recipe is one made especially for Carnival, the festivities preceding the forty days of lent. Tuscany is where my Father was born and this is a recipe I am very familiar with and often enjoyed with a small glass of Vin Santo, made by my cousin Andrea.

INGREDIENTS

• 2 whole eggs – room temperature
• 2 egg yolks
• 1 cup sugar zest – from one large lemon
• ¼ cup extra virgin olive oil
• ¼ cup vin santo
• 1 ½ cups + 1 tablespoon of flour
• 4 tsps baking powder
• 2 tps anise seeds colored sprinkles – for decorating
• butter – for greasing pan

METHOD

1. Preheat oven to 350º
2. Beat eggs and egg yolks with the sugar until light and. Foamy.
3. Add the lemon zest, olive oil and Vin Santo and mix in well.
4. Mix the flour and baking powder together and add them to the mixture.
5. Add the anise seeds and mix in well making sure they are completely incorporated.
6. Grease a tube pan or Bundt pan (including the sides and crevices of a Bundt pan) well with some butter.
7. Pour the batter into the prepared pan and let sit a few minutes to settle and release air bubbles.
8. Bake cake 25-30 minutes until a knife or cake tester that is inserted in the middle of the cake comes out clean.
9. Cool on a wire rack until it comes to room temperature, then unmold and sprinkle with the colored sprinkles, confetti or colored sugar.

Buon Mangiata!