CIAMBELLONE - BREAKFAST WATERBASED CAKE

Ciambellone - Breakfast waterbased cake image

Provided by Manuela

Time 1h10m

Yield 1 cake, 20 serving(s)

Number Of Ingredients 8

5 eggs
500 g whole wheat flour
400 g white sugar (or half white and half dark brown)
4 teaspoons baking powder
300 ml vegetable oil
200 ml water (or any infusion you like, lukewarm)
1/2 teaspoon lemon, rind of, grated
1/4 teaspoon salt

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.