Ciaramicola

Preheat your oven to 180 degrees Celsius. Grease and lightly flour a 24cm ring-shaped cake pan.

In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Gradually beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the lemon zest and Alchermes liqueur.

In a separate bowl, whisk together the 00 flour, baking powder, and fine sea salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a smooth dough forms.