“I was served a similar cake topped with a spoonful of homemade marmalade for breakfast at Casa Janca Agriturismo in Pizzo. My version gets a beautiful shine by soaking the baked cake with orange juice. Chopped candied orange peel gives the cut slices a jeweled appearance. The standard Italian ciambella pan has a diameter of 26 centimeters (about 10 inches) and is 8 centimeters (about 3 inches) high, with a tube in the center that is taller than the sides of the pan. The cake also turns out well when baked in a Bundt or standard tube pan. Look for oranges that have not been sprayed or waxed because you will be using quite a bit of the rind; you will need about six large oranges. It is easiest to zest the oranges before juicing them.”