The fresh and sweet ricotta cheese, which is delicious when eaten fresh (lucky are those who can try it freshly made, still lukewarm), is the basis of this delicious breakfast treat that makes the Palazzo Malaspina’s table very special.
Maria gets the ricotta from the local dairies. Sheep farming is still a feature in the Chianti countryside. In our area we have at least two or three dairy farms that produce excellent cheeses. And, of course, ricotta.
The Ciambellone is one of the traditional Tuscan cakes typically associated with conviviality. Each family has its own recipe and its own… Ciambellone.
Every mother, and every grandmother, has her unique and unmistakable way of preparing this cake, which people usually have for breakfast and as an afternoon snack.
Perfect to enjoy at any time of day, this is Mary's signature dish. A flourless cake (therefore also suitable for coeliacs). A cake that’s had great success among the guests at Palazzo Malaspina.
We are talking about a soft chocolate cake, light and perfect for breakfast - and if you eat an extra slice ... it’s good for you!
Put all the ingredients into the mixer and mix until the dough forms a ball. Place the ball on floured parchment paper and roll it out to a rectangular shape. Spread the marmalade on top and then close one side to the other to form a pocket, or triangle shape.
Bake in 180 degree Celsius oven for 35-40 minutes.