Preparation
A dessert suitable for breakfast or afternoon tea: if accompanied with a spoon of custard, it is excellent as an after dinner. Bergamot jam is perfect in the dough of ciambellone, giving a touch of freshness and originality.
Whisk eggs with sugar and salt until clear and frothy, add bergamot extra jam, oil and milk, keep on whisking. Add flour, cornstarch and yeast; keep on gently stirring.
Pour in a ciambella mold covered in the internal part with butter and flour, and put in pre-heated oven at 180°C for approximately 45 minutes. To check cooking, use a toothpick: when this is dry, ciambellone is ready!
