There are a lot of recipes for making this typical cake from Umbria and the centre of Italy. We suggest the most classical version.

Let butter soften at room temperature.
Put flour in a bowl or on a work surface. Make a well in the centre and add sugar, eggs, egg yolks and butter, cut into little pieces. Beat eggs and other ingredients with a fork and then, using your fingers, draw in flour from the edge of the well, slowly, until a soft dough forms. Keep on kneading with your hands quickly until dough is smooth and elastic. You have to obtain little cylinders from this dough and then cut them into little pieces like peas.
Fry the little balls in warm but not hot oil until they are golden. Put them on absorbent kitchen paper to remove the excess of fat.
Put honey together with orange rind and candied fruit in a saucepan. Warm up and add some tablespoons of warm water if too thick; then pour the small fritters into the mixture and cook over a low flame until fritters have absorbed all the honey.
Oil a ring cake mould, pour in the mixture and level the surface. Let it rest until honey has become solid.
Turn out your cake on a serving platter.
The cake is ready.

Note

• - For a light recipes: you can substitute butter with the same quantity of oil and use only 4 eggs making dough.
• - We suggest to use extra virgin olive oil for frying.
• - It's very difficult to have the real amount of the frying oil.
  So nutrition facts don't include this ingredient. If you want to include this ingredient, you have to add 100-150 kcal per 100 g of this dish.
• - Don't eat fried food too many times; it isn't healthy food!

What's the right wine for " Cicerchiata - Small fritters with honey ring cake, Umbria-style " ?

Our suggestion is: serving a liqueur with this cake such as Italian orange-flavoured liqueur