SARDINIA
COSTA SMERALDA - EMERALD RIVIERA
Saffron Ring Cake Recipe - Ciambellone allo Zafferano
Ingredients:
- 12 ounces (300 g) ricotta
- 2 1/2 cups (300 g) flour
- 1 1/4 cups (250 g) sugar
- 3 eggs
- The grated zest of an orange
- The grated zest of an lemon
- A packet of chemical yeast (or 1 1/2 teaspoons baking powder)
- A pinch of saffron, dissolved in the warmed juice of the orange
- More sugar for dusting
Preparation:
Preheat your oven to 380 F (190 C).
Squeeze the orange, warm the juice slightly, and dissolve the saffron in it.
Mash the ricotta with the tines of a fork, mixing until it is creamy in texture, and combine it with the sugar, grated zests, eggs, and a bit more than half the orange juice. Mix well, fold in the flour and the rising agent, and then pour the batter into a floured ring mold. Brush the surface of the cake with the remaining orange juice, dust it with sugar, and bake it until it begins to pull away from the sides of the pan and a toothpick inserted into the center comes out dry (about 40 minutes, but check before then).
Squeeze the orange, warm the juice slightly, and dissolve the saffron in it.
Mash the ricotta with the tines of a fork, mixing until it is creamy in texture, and combine it with the sugar, grated zests, eggs, and a bit more than half the orange juice. Mix well, fold in the flour and the rising agent, and then pour the batter into a floured ring mold. Brush the surface of the cake with the remaining orange juice, dust it with sugar, and bake it until it begins to pull away from the sides of the pan and a toothpick inserted into the center comes out dry (about 40 minutes, but check before then).
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