Ciambellone with Apricot Preserves

A sweet little dessert cake or just perfect for “merenda”, which
is the daily afternoon snack for Italians, especially the young people!

INGREDIENTS:

METHOD:

1. Preheat oven to 375º.
2. Combine the flour, baking powder and ½ cup of sugar in the bowl of a food processor and pulse a few times to combine. 
3. Continue pulsing as you add the butter, one cube at a time and continue pulsing until a mixture that resembles fine gravel has formed.
4. In a separate bowl, combine, egg, extract, Half and Half and beat with a fork. Pour this mixture into the food processor and pulse continuously until a small ball has formed. 
5. Remove dough from the processor and place on a lightly floured surface. 
6. Gently shape into a log about 14-inches long and 1 ½-inches round. 
7. Place on a buttered baking sheet and form into a ring, pressing the ends together so that they are tightly joined.  Sprinkle with additional sugar.
8. Bake for 30-35 minutes or until it is just golden brown on the bottom. 
9. Partially cool on a rack until lukewarm and then carefully slice. It is now perfect for “merenda”.
10. To serve as a dessert, add a little water to the preserves and stir to thin out a little. 
11. Place a mound of ricotta in a shallow bowl and top with preserves.
12. Serve the warm wedges on a dessert plate and pass the ricotta topped apricot for topping.

BUON MANGIATA!