Which of the following is a Sicilian circular cake?

Sicily's quintessential Christmas cake, the buccellato is a shortcrust pastry filled with dried figs, chocolate, and other dried fruit. The secret of the cucciddatu (filling) is the incannati (delightful) figs, which are sun-dried then pierced with bamboo canes and tied with string. The dough comprises flour, sugar, butter, and a spoonful of Marsala.

In addition to dried Sicilian figs, the filling also contains sultanas, raisins, nuts, pine nuts, zuccata (candied pumpkin), orange peel, sugar, and dark chocolate. They're chopped and mixed together to create the filling, which is then placed inside the dough that's been rolled out into the shape of a large doughnut. The shortcrust pastry is pizzicato, or pierced, in dozens of places to reveal tiny glimpses of the filling before the cake is placed in a floured baking pan and brushed with beaten egg before baking. But that's not all — esthetics also count. A few spoonfuls of warm honey are drizzled over the buccellato before the final garnish of candied fruit.