Classic Italian water cake recipe 

C iambellone All’Acqua is an Italian classic, as well as astonishingly soft, light as well as scrumptious. I counted on the cook as well as author Carla Tomasi, presently in lockdown in Rome, for her dish, as well as she advises it for Easter morning meal. You can follow her on instagram at @carla_tomasi.

Prep time: 10 mins|Cooking time: 35 mins


Eight to 10


  • 100 ml sunflower oil, plus added for oiling
  • 350 g ordinary flour filtered with 4 tsp (16 g) of cooking powder (or usage 365 g self increasing flour), plus added flour for cleaning
  • 200 ml water, at area temperature level (not also cool from the faucet)
  • 200 ml orange juice (from regarding 2 oranges), plus grated passion of 1 orange
  • 180 g granulated sugar


  • No orange? Use lemon passion as opposed to orange, in which situation the juice of one lemon will certainly be plenty (compose the remainder of the 200 ml juice with water).
  • Add 50 g cacao powder as well as usage coffee as opposed to orange juice as well as passion for a mocha variation.
  • You can also change a few of the sugar with jam or marmalade: as opposed to the orange passion, juice, 180 g sugar as well as 200 ml water usage: 150 g jam or marmalade, 100 g sugar as well as 350 ml water.


  1. Preheat the stove to 180 C/160 C follower/Gas 4.
  2. Oil as well as powder a 25 centimeters tube frying pan, bundt frying pan or 22 centimeters round cake tin.
  3. When the stove is warm, location all the components in a blending dish as well as whip well to a smooth batter with an electrical whisk. Pour right into the tin as well as cook for 35-45 mins till a skewer embeded the center appears tidy. Cool for 5 mins in the tin and after that end up on a cake rack to end up air conditioning.

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