Ciambellone Breakfast Waterbased Cake Recipes

CIAMBELLONE - BREAKFAST WATERBASED CAKE

Ciambellone - Breakfast waterbased cake image

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

Ingredients

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.

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

CIAMBELLA COFFEE CAKE

Ciambella Coffee Cake image

Provided by Martha Stewart

Categories Cake Recipes

Yield Makes one 20-inch cake

Number Of Ingredients 10

Ingredients

14 tablespoons unsalted butter, melted, plus more for pan
3 3/4 cups flour, plus more for pan
2 cups sugar
2 tablespoons baking powder
3/4 cup milk
4 large whole eggs
2 large egg yolks
Zest of 1 lemon
1 teaspoon pure vanilla extract
1 large egg white

Steps:

Heat oven to 400 degrees. Lightly brush a 20-inch nonstick deep-dish pizza pan or cake pan with butter. Dust with flour, and shake to remove any excess. Lightly brush the outside of a small ramekin with butter. Dust with flour, and shake to remove excess. Place the buttered ramekin in the center of the prepared pizza pan; set aside.
In a large mixing bowl, combine the flour, 1 1/2 cups sugar, and the baking powder. Whisk ingredients to combine.
In another large mixing bowl, whisk together the melted butter, the milk, the eggs and egg yolks, the lemon zest, and the vanilla.
Add the butter mixture to the flour mixture. Whisk together until all of the flour has been incorporated. Spoon the batter around the prepared pan, working from the inside of the pan to the outside (the pan will not be filled completely, and there will be a border from the edge of dough to pan).
In a small bowl, mix together the egg white and the remaining 1/2 cup sugar; sprinkle mixture over the batter.
Bake cake until golden brown, 20 to 25 minutes. Transfer to a wire rack. While the cake is still warm, use two forks to gently lift the ramekin out of the center of the cake. Let cake cool completely, and serve.

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