Cake for breakfast? In Italy that’s a si, per favore! And while any cake will do, the traditional ciambella is customary.

It is simple and quick to make, and stays moist for a good few days as it sits on the bench, sliced as needed. You can swap the lemon zest for orange or add vanilla extract or the seeds from a vanilla bean instead.

The classic tin is ring-shaped and can be bought at specialty Italian cooking supply shops or online. Alternatively, a savarin or bundt tin can be used.