Corollo
The festive ring cake

Crown-shaped sweet ring cake, prepared for major family and religious celebrations. In the Marciana Marina version the dough is made with flour, eggs, sugar and oil (not butter), scented with aniseed and a spoonful of liqueur, and goes into a hot oven for just a few minutes. Served dipped in sweet wine: Moscato, Aleatico, Ansonica or Vin Santo. Tradition of the mountain villages of Marciana and Poggio.

Ingredients

• Flour 600 g
• Sugar 500 g
• Eggs 6
• Oil 1 cup
• Aniseed liqueur 1 spoon
• Aniseed
• Zest of half a lemon
• Baking powder 1 sachet

Method

1. Whisk the eggs with the sugar until light and risen.
2. Pour in the oil in a thin stream, then the aniseed liqueur, the aniseed and the zest of half a lemon.
3. Fold in the flour sifted with the baking powder, a little at a time.
4. Pour into a greased and floured ring mould.
5. Bake in a hot oven at 200° for 10-15 minutes: the Marciana Marina corollo is lighter than the Campo one and wants a short bake.