The title of this post and what you see and read in the picture above speak for themselves ..
Bye, bye, ciambella (Italian for ring shaped cake), goodbye to you who begin to die as soon as you leave the oven (as soon as you lose the twelfth-degree burn effect, just like Fantozzi’s wake – see here, from 00:40 onwards), adios to you, ciambella, hoping that sooner or later I’ll manage to photograph the whole you. No kidding, this is the third ciambella I made in the last two weeks, and none of the three, although for different reasons, arrived wholly for photographic evidence. But I wanted at all costs this cake on my blog, so I settled for a C (as for “ciambella” and “ciao ciao“) and I’ll give you the recipe anyway, hoping it will suffice you and hoping that this cake’s short life will convince you it’s delicious.
I started to know Juls (here’s the link to her blog, which I suggest you to visit, but you can find the link to her recipe below) with this recipe, there I wrote my first comment to her blog and, in that comment, I said a sacred truth… I said that this cake, with its softness, would become my must for breakfast, outperforming my traditional yogurt cake. And so it was (I’m more prophetic than Nostradamus and the Mayans together). In fact I often make this cake, ’cause it contains no butter, ’cause it’s simple and fast, ’cause it can be flavored with anything that you want and ’cause its softness is incredible.
Try the cake, test its (short) life and then tell me if it’s not highly addictive …
Water ring-shaped cake
- Yield: a 25-26 cm cake
- Prep: 15 mins
- Cook: 40 mins
- Ready In: 55 mins
- 3 whole eggs
- 250 grams sugar
- 130 grams seed oil (sunflower, peanut)
- 130 grams water
- 250 grams flour
- 16 grams baking powder
- aromatic part lemon peel, orange peel, cocoa powder, barley powder …
- Beat sugar and eggs with an electric beater.
- Add water and oilseed and continue beating.
- Now sieve in flour and baking powder and add the aromatic part. Continue beating.
- Preheat oven to 374° F (190° C).
- Pour the batter into a ring shaped baking pan, previously buttered and dusted with flour.
- Bake for 40 minutes in a preheated oven. Test it with a toothpick to check if it’s completely cooked inside.
- Remove from the oven and let it cool down before serving it, dusted with some icing sugar, if you want to.
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