Ciambellone all'acqua

The water-based ciambellone is a simple and fluffy cake, perfect for breakfast or as a snack, and it is also an ideal choice for those who are lactose intolerant or are following a vegan diet since it contains no milk or butter. Here’s how to prepare it.

Ingredients

• 300 g of type 00 flour
• 200 g of sugar
• 100 ml of seed oil (sunflower or corn)
• 200 ml of water
• Grated zest of 1 lemon (or orange if you prefer)
• One packet of baking powder (about 16 g)
• A pinch of salt
• Icing sugar for garnishing (optional)

Preparation

1. Preheat the oven to 180 °C.
2. In a large bowl, mix the sugar with the grated lemon zest and the seed oil until you have a homogeneous mixture.
3. Add the water and continue to mix.
4. In another bowl, sift the flour with the baking powder and a pinch of salt.
5. Gradually add the dry ingredients to the wet ones, stirring with a whisk to avoid lumps.
6. Pour the batter into a previously greased and floured bundt cake pan or lined with parchment paper.
7. Bake for about 35-40 minutes, or until a skewer inserted into the center of the ciambellone comes out clean.
8. Remove the ciambellone from the oven and let it cool completely before unmolding it onto a serving plate.
9. If desired, before serving, you can dust the ciambellone with icing sugar.

Curiosity

The ciambellone is a traditional Italian cake with numerous regional variations. Adding water instead of milk makes it light and more digestible and at the same time turns it into a perfect option for those following special diets. The water version is cherished for its incredible softness and versatility, being flavorable with different citrus fruits or essences.