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1
Heat the oven to 170 °C. Oil a ring mould generously with olive oil and set aside.
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2
In a large bowl, whisk the eggs and sugar together until the mixture is pale, thick, and doubled in volume. The ribbon falling from the whisk should hold its shape on the surface for a count of three before dissolving — this aeration is what holds the oil in suspension.
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3
This is where the dish lives or dies: with the whisk moving continuously, add the olive oil in the thinnest possible stream — no faster than a thread — exactly as one builds a mayonnaise. The mixture must remain thick and unified throughout; if it slackens or shows any sign of the oil pooling at the surface, stop pouring and whisk vigorously before continuing. The finished emulsion should be smooth, creamy, and a uniform pale gold.
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4
Combine the flour, semolina, and baking powder. Add to the egg-and-oil mixture in two additions, folding with a spatula. Add the lemon zest and the anise seeds or anisette. Fold until just combined — no dry streaks remain, but the batter is not worked further. It will be thicker than a conventional sponge batter.
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5
Pour the batter into the prepared ring mould, smoothing the surface level. Place in the centre of the oven and bake for 35 to 40 minutes. The ciambellone is ready when a skewer inserted into the thickest part comes out clean and the surface springs back immediately when pressed with a fingertip.
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6
Rest the cake in its mould for 10 minutes — the structure continues to set and the sides contract slightly from the mould walls. Turn out onto a rack and cool completely. Dust with icing sugar only when entirely cold, so that the sugar rests as a dry, even coat rather than dissolving into the surface.