Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version and receive 4 bonus issues of Belle magazine - that's more than $147 worth of value for only $79.95.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Eugenio Maiale: Cicerchiata

You'll need

500 gm plain flour, plus extra for dusting 5 eggs 60 gm caster sugar 100 ml olive oil For deep-frying: sunflower oil   Honey syrup 350 gm honey, preferably wildflower 100 gm natural almonds, roasted and coarsely chopped 2 lemons, finely grated rind only 1 tsp finely ground cinnamon


  • 01
  • Place flour on a work surface and make a well in the centre. Add eggs, sugar and olive oil and mix in flour from sides with a fork until a dough forms, then knead by hand until dough is elastic (4-5 minutes). Alternatively, mix dough in food processor. Place in a bowl, cover with plastic wrap, set aside at room temperature for 1 hour.
  • 02
  • Preheat sunflower oil in a deep-fryer or deep-sided saucepan to 175C. Divide dough into five pieces. Working with one piece at a time, and keeping remaining pieces covered with plastic wrap, roll out to 1cm thick, cut into 1cm-wide strips. Roll each strip by hand to form a 1cm-diameter log. Cut each log into 1cm pieces, transfer to a lightly floured tray. Sprinkle with extra flour, repeat with remaining dough.
  • 03
  • Deep-fry dough in batches until golden (3-5 minutes). Remove with a metal slotted spoon, drain on absorbent paper, repeat with remaining dough.
  • 04
  • Meanwhile, for honey syrup, bring honey to the boil in a large saucepan, simmer over low heat until fragrant (5 minutes; be careful not to burn honey). Remove from heat, add almonds, lemon rind and cinnamon, stir through dough balls, then spoon mixture into a lightly oiled 3-litre-capacity heatproof wreath mould (see note). Press down with a wet spoon. Set overnight in refrigerator, then turn cicerchiata out on a platter and serve. Cicerchiata will keep in an airtight container at room temperature for 4 days.
Note Alternatively, you can use an oiled stainless-steel bowl with an oiled upturned glass in the centre.

At A Glance

  • Serves 12 people
Signature Collection

Hitting the shelves exclusively at Domayne this month is the Gourmet Traveller Signature Collection by Robert Gordon Australia.

Read More
an iPhone 6!

amaysim is giving you the chance to win one of two prize packs containing an iPhone 6 and three months of amaysim's UNLIMITED 5GB mobile plan. Get in quick!

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 12 people

Drink Suggestion

Low-alcohol and slightly fizzy Moscato d’Asti.

You might also like...

Easy summer recipes


Christmas pudding ice-cream

Summer seafood recipes


Raspberry and Mint Mojito

Summer salad recipes


Neil Perry: Prawn cocktail

Quick summer recipes


Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes


Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes


Serge Dansereau: Homemade lemonade

Holiday entertaining recipes


Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.