Ciambellone Breakfast Waterbased Cake
Start your morning on a light and satisfying note with the classic Ciambellone Breakfast Waterbased Cake, an airy Italian bundt cake that's as simple as it is delightful. Made with water instead of milk or butter, this recipe is perfect for those seeking a dairy-free option without compromising on flavor. Infused with the fresh zest of lemon and a touch of vanilla, each bite bursts with subtle citrusy sweetness. The batter comes together in just 15 minutes using pantry staples like flour, sugar, and eggs, making it an accessible yet impressive treat. Baked to golden perfection and dusted with powdered sugar, this cake is ideal for serving alongside a steaming cup of coffee or tea. With its soft, fluffy texture and beautiful bundt shape, this ciambellone is a versatile addition to any breakfast table or mid-morning snack lineup.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 200 grams Granulated sugar
- 150 ml Water
- 120 ml Vegetable oil
- 3 large Eggs
- 10 grams Baking powder
- 1 teaspoon Vanilla extract
- 1 whole lemon Lemon zest
- 2 tablespoons Powdered sugar (for garnish)
Instructions
Preheat your oven to 180°C (350°F) and grease a bundt or ciambellone pan with a light layer of oil or butter, then dust it with flour to prevent sticking.
In a large mixing bowl, combine the eggs and granulated sugar. Whisk them together until the mixture becomes pale and fluffy, about 3-4 minutes.
Add the vegetable oil, water, vanilla extract, and lemon zest to the egg-sugar mixture. Whisk well to combine.
In a separate bowl, sift together the all-purpose flour and baking powder to ensure there are no lumps.
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula or mixing on low speed. Be careful not to overmix; you want a smooth, lump-free batter.
Pour the batter into the prepared bundt or ciambellone pan, spreading it evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully invert the pan onto a wire rack and let the cake cool completely.
Once cooled, dust the top of the cake with powdered sugar for garnish.
Slice and serve your Ciambellone Breakfast Waterbased Cake with coffee, tea, or your favorite morning beverage. Enjoy!
Nutrition Facts
Calories |
3065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.2 g | 158% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 68.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1199 mg | 52% | |
| Total Carbohydrate | 452.1 g | 164% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 216.8 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 150 mg | 12% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 557 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
