Ciambellone Breakfast Waterbased Cake Recipes
CIAMBELLA DELLA NONNA - ITALIAN BREAKFAST CAKE
For many years my mother prepared this ring-shaped cake for our breakfast! My children love this super easy ciambella too. They spread some margarine and sugar over the slices and Yum... This is a souvenir in honor of my parents!
Provided by Artandkitchen
Categories Scones
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven at 220°C (425.°F).
- Grease your mold (I use a ring-shaped one) and dust with four.
- Work all the ingredients (reserve the sugar for topping) with the kneading machine until smooth.
- Spread the batter in the mold.
- Top with sugar.
- Bake for 30 minutes at 220°C (425°F).
CIAMBELLONE - BREAKFAST WATERBASED CAKE
Make and share this Ciambellone - Breakfast waterbased cake recipe from Food.com.
Provided by Manuela
Categories Breakfast
Time 1h10m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 220, Fat 14.8, SaturatedFat 2.2, Cholesterol 52.9, Sodium 120.6, Carbohydrate 18.7, Fiber 3, Sugar 0.5, Protein 5
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