Ciambellone - Breakfast waterbased cake

Recipe by Manuela
READY IN: 1hr 10mins
SERVES: 20
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat oven to 350°F (175°C).
  • Sift togather flour, salt and baking powder, set aside.
  • With an electric mixer beat eggs with sugar until light and fluffy.
  • Add oil to eggs and gradually beat in flour and lemon peel.
  • At last add water gradually until consistency is right.
  • You may need more or less water depending on type of flour and ambient conditions.
  • Avarage measure is 200ml.
  • Beat until batter is smooth.
  • Grease and flour a 9-10 inches tube pan (essential for this water-based cake to cook perfectly inside).
  • Pour batter in the prepared pan and bake in the oven for about 50 min.
  • Check the cake with a long cake tester to reach the inside.
  • This cake freezes well.
  • You may add chocolate chips or grated nuts, coconut, small pieces of fruits, raisins, etc.
Advertisement