Butter and flour a
Place the raisins in a saucepan, cover with water, bring to a boil, and drain. Spread the raisins out on a pan covered with paper towels to absorb the excess moisture.
Beat the butter with the sugar, salt, and lemon zest until it is soft and light, either by hand, with a hand mixer set at medium speed, or in a heavy-duty mixer fitted with the paddle. Beat in the egg yolks, one at a time, beating well between additions.
Sift the flour with the baking powder and toss
Whip the egg whites in a clean, dry bowl, either by hand, with a hand mixer set at medium speed, or in a heavy-duty mixer fitted with the whip. Continue whipping the egg whites until they hold a soft peak. Stir one-fourth of the egg whites into the batter, then fold in the rest gently with a rubber spatula.
Pour the batter into the prepared pan and
Cool the ciambella in the pan for 5 minutes, then invert it onto a rack. Lift off the pan and finish cooling the ciambella. Dust the ciambella with confectioners’ sugar before serving.
Keep the ciambella loosely covered at room temperature.
Confectioners’ sugar for finishing
© 1990 Nick Malgieri. All rights reserved.