Ciambella, Iginio Massari's recipe

Presented on Gambero Rosso's Dolcemente Con with exceptional guest Iginio Massari, who described it as simple as though difficult. A cake of.circus origin representing a carousel, with ingredients varying by location. Candied cherries sometimes matched the carousel's number of horses. It kept up to 60 days. This is rich shortcrust rather than a soft ring cake; use quality ingredients.
INGREDIENTS
50 g acacia honey
1 vanilla pod
165 g good-quality butter
100 g icing sugar
1/2 grated lemon zest
100 g eggs
3 g salt
325 g biscuit flour
5 g baking powder
100 g raisins
100 g candied orange
Pearl sugar for the surface
1 egg for the surface
Candied cherries, optional
I soak raisins in water to rehydrate.I dissolve salt in a tablespoon water and mix into eggs.
I put softened butter and icing sugar in the mixer.
I scrape vanilla seeds.
I add them and grated lemon zest.
I mix briefly with K beater and add eggs.
I add honey.
I sift flour and baking powder.
I combine squeezed raisins and candied orange.
I add to the mixer.
I mix only until combined, remove onto parchment.
I wrap and refrigerate an hour to firm.
I lightly flour the worktop and shape dough into a roll.
I put in a 20 cm ring.forming an even shape.
I briefly remove ring and brush with beaten egg.
I replace ring and, for precision, add a smaller one centrally.I cover with pearl sugar and insert red candied cherries if liked.
I bake at 180°C for 30 minutes, then check doneness. Excellent for breakfast or with sweet wine. I could not keep it 60 days as the master says, but after a week in a tin it was perfect!