CIAMBELLONE WITH ROSEMARY AND PARMESAN

This classic Italian style cake is one of my mum's most delicious recipes - whilst being super quick and easy to make. 'Ciambellone' takes its name from its ring shape, which looks beautiful served with aperitivo. This savoury version of Ciambellone makes the perfect accompaniment to cold cuts, cheese, olives and tomatoes or eaten simply fresh out of the oven with a drizzle of olive oil - alongside a Spritz or glass of wine, of course.

INGREDIENTS:

• 3 eggs

• 15g of fresh rosemary

• 125ml of milk (you can substitute with water)

• 125ml of extra virgin olive oil

• 300g plain flour

• 16/18 g instant dry yeast for savoury pies (suggested Lievito Paneangeli Lievito Pizzaiolo torte salate Instant yeast)

• 40 g of parmesan cheese

• Salt

• Black pepper
  

Preheat the oven to 170°C / 338°F fan.

Finely cut the rosemary into pieces using scissors and place to the side.

Using a medium bowl, mix the flour and yeast with a fork. Place to the side.

In a large bowl, with an electric mixer on medium speed, whisk the eggs for a couple of minutes. Reduce the speed to slow and continue mixing while slowly pouring in the milk/water and oil with a pinch of salt pepper and the rosemary. Once combined, add the flour mixture and continue mixer for a minute. Add the parmesan cheese and mix until combined.

Grease a 24cm ring cake tin with oil and pour in your mixture. Place the tin in the oven for 40 minutes or until the top is golden brown and a stick comes out of the cake's centre clean.