Ciambella al Mosto

Name: Ciambella al Mosto
Prep time: 25 min
Cook time: 42 min
Total time: 67 min
Yield: 8 servings
Cuisine: San Marinese
Ingredients: 300ml fresh grape must (mosto); 300g all-purpose flour; 100g sugar; 80ml olive oil; 2 eggs; 1 tsp anise seeds; Zest of 1 orange; Zest of 1 lemon; 12g baking powder; Pinch of salt; 50g raisins; 30g pine nuts

Ciambella al Mosto (chahm-BEL-lah ahl MOH-stoh)

Grape Must Ring Cake

⏱ Prep Time 25 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 302 kcal

A dark, aromatic ring cake made with fresh grape must during the autumn wine harvest, fragrant with anise and citrus.

Nutrition & Info

Protein 5.0g

Carbs 48.0g

Fat 10.0g

Protein Carbs Fat

Dietary

vegetarian dairy-free

Allergen Warnings

⚠ gluten ⚠ eggs

Equipment Needed

bundt or ring pan mixing bowl saucepan oven

Presentation Guide

Vessel: rustic wooden board

Garnishes: powdered sugar, grape clusters

Accompaniments: sweet wine, espresso

Ingredients

300ml fresh grape must (mosto)
300g all-purpose flour
100g sugar
80ml olive oil
2 eggs
1 tsp anise seeds
Zest of 1 orange
Zest of 1 lemon
12g baking powder
Pinch of salt
50g raisins
30g pine nuts

Instructions

1
If using raw grape must, simmer it gently for 10 minutes to reduce slightly and concentrate flavor. Cool.
2
Whisk eggs and sugar until pale. Add olive oil, cooled grape must, anise seeds, and citrus zests.
3
Sift flour, baking powder, and salt together. Fold into the wet mixture until just combined.
4
Fold in raisins and pine nuts gently.
5
Pour into a greased and floured ring pan. Bake at 175°C for 40-45 minutes until a skewer comes out clean.
6
Cool in pan for 10 minutes, then turn out. The cake is best served the day after baking, when flavors have mellowed.

💡

Did You Know?

Ciambella al mosto can only be made during the grape harvest in September and October, when fresh must is available from local vineyards.

Chef's Notes

Equipment Tips

bundt or ring pan
mixing bowl
saucepan
oven

Garnishing

powdered sugar, grape clusters

Accompaniments

sweet wine, espresso

The Story Behind Ciambella al Mosto

This seasonal cake is inextricably linked to the autumn grape harvest in San Marino, when fresh must flows from the republic's Sangiovese vineyards. Making ciambella al mosto is a harvest ritual, transforming the sweet, unfermented grape juice into a fragrant cake that celebrates the bounty of the land. The tradition connects modern Sammarinese to centuries of viticultural heritage on the slopes of Mount Titano.

🕐 Traditionally enjoyed autumn, grape harvest season 📜 Origins: Medieval

Comments (0)

No comments yet. Be the first to share your thoughts!