You can always depend on this cake - it always turns out just right, with a zesty lemon flavour to boot. Olive oil gives it a marvellous moist texture, and it stays fresh even a day or two after cooking.

We recently harvested over 700kg of olives from Carlo's family property and they have been cold pressed into a peppery olive oil. So it's the perfect time to make the luscious Tuscan ciambellone to eat with our coffee.