Per la ricetta in italiano del Ciambellone all’acqua agrumato vedi qui.
This Bundt cake made with citrus flavored water is without a doubt the most delicious Bundt cake I have ever eaten. A jar of jam, make sure it is the good kind though, incorporated into the batter, this is the secret, this is what really makes it different and especially good. It is not dry even after a few days. My name for this recipe is citrus water Bundt cake because in the batter I used lemon jam and I also enhanced it with a lemon and limoncelloliquer glaze and then decorated it with caramelized lemon and tangerine peel.This Bundt cake made with citrus flavored water is without a doubt the most delicious Bundt cake I have ever eaten.
Citrus water Bundt cake
Beat the eggs with the sugar in the mixer for approximately 10 minutes. While the mixer is beating, gradually add the jam, then slowly add the water and the oil. Add the flour, sifted with the baking powder, at the end.
Butter and flour a 22 centimeter Bundt cake pan, pour the batter inside.
Bake in a preheated oven at 180 degrees Celsius for approximately 40 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool completely, then remove it from the pan. Place the cake on a plate and then on a wire rack and prepare the glaze. Place the powdered sugar in a small bowl and add a few drops of lemon juice and a very small amount of limoncello. Stir well and pour the glaze over the cake.
Wash an organic lemon and tangerine well. Peel them carefully, avoiding the pith which is bitter. Slice the peel into a thin julienne, place the peel in a small saucepan with water and one tablespoon of sugar. Bring the mixture to a boil and cook for a few minutes, remove the peel from the saucepan, dry on paper towel and coat in granulated sugar.
Complete the garnish by adding the caramelized citrus peel.