Ciambella Bolognese

Almond Cake

2 cups flour
1 1/2 lbs. Confectioner's sugar
1 tsp. vanilla
zest of 1/2 lemon
1 sachet baking soda
1 tbs. granulated sugar
2-3 tbs. milk
6 tbs. butter
3 eggs, separated
2 tbs. Sassolino or Maraschino liqueur
1 oz. almonds, shelled

Reserving 1 tbs. flour, mix the flour with the confectioner's sugar, vanilla, grated lemon rind and a pinch of salt. Dissolve the baking soda and cream of tartar in 2-3 tbs. of milk. Melt 5 oz. butter in a saucepan. Add 2 egg yolks, 1 egg white, the liqueur, baking soda and cream of tartar to the flour. Add the butter and knead till smooth. Roll the dough into the shape of a large sausage to fit a 12-in. ring mold.

Butter a ring mold and dust with the flour. Shape the dough into the ring and pinch the two ends together. Brush the top with the remaining egg yolk, dust with granulated sugar, and place almonds on top. Bake at 350°F for about 30 mins, let cool and remove ciambella from mold. Serve.