Spaghetti Cake

Break 100 g of spaghetti in half and cook in water with 2 cinnamon sticks and 2 strips of lemon peel. Drain, discarding the cinnamon and the lemon peel.

Preheat the oven to 180°C. Grease a ring (bundt) pan with margarine and dust with flour. In a bowl, beat 4 eggs well with 300 g of sugar, then add 1 dl of oil while continuing to beat. Add 250 g of flour mixed with 1 dessertspoon of baking powder, beating. Add 1 tsp of ground cinnamon and 1 tsp of ground fennel and beat a little more. Add the cooked spaghetti and mix very well.

Pour the batter into the pan and bake at 180°C for about 50 minutes, until well cooked; insert a toothpick to check. Remove from the oven, unmold, let cool and serve decorated as desired.