Ciambellone allo Zafferano - Saffron Ring Cake
- 12 ounces Ricotta Cheese
- 3 cups flour
- 1 1/4 cups sugar
- 3 eggs
- 1 orange, zested
- 1 lemon, zested
- 1 1/2 tsp Clabber Girl Baking Powder
- 1 pinch saffron dissolved in the warm juice of the orange
- More sugar for dusting
Squeeze the orange, warm the juice slightly and steep the saffron in it. Mash the ricotta until creamy. Add the sugar, zests, eggs, and half of the orange juice, mix well. Fold in the flour and the baking powder.
Pour into a dusted ring, brush the surface of the cake with the remaining orange juice and dust with sugar. Bake at 375 degrees F. until the sides start to pull away from the sides about 40 minutes or until a toothpick is inserted and comes out clean.
Clabber Girl Baking Mix: Replace the flour and the Clabber Girl Baking Powder with 3 cups of the Clabber Girl Baking Mix