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