Ciambella al Mosto — Print Recipe

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

Ingredients

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.