The WATER CAKE is a simple and genuine dessert, born from the combination of a few essential ingredients, without butter, milk or eggs. Its texture is surprisingly soft and light, with a delicate crumb that melts in your mouth, making it perfect for those looking for a daily dessert that is light yet satisfying.
With a clean, delicate flavor, the water cake lends itself to endless variations: flavored with vanilla, lemon or cocoa, enriched with chocolate chips or simply served with a dusting of powdered sugar.
It is ideal for breakfast and snacks, but also as a neutral base to accompany jams, creams or fresh fruit.
An essential and reassuring dessert that wins you over with its authentic simplicity and shows how, even with minimal ingredients, you can achieve a surprisingly good and light result.
So don’t hesitate, gather all the ingredients and start mixing.
SEE OTHER DELICIOUS RECIPES WITHOUT EGGS AND BUTTER:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 2 Hours
- Preparation time: 5 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 238.47 (Kcal)
- Carbohydrates 48.28 (g) of which sugars 24.38 (g)
- Proteins 3.68 (g)
- Fat 4.78 (g) of which saturated 0.47 (g)of which unsaturated 3.87 (g)
- Fibers 0.75 (g)
- Sodium 2.80 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup water
- 2 tbsp sunflower oil
- 1 3/4 cups all-purpose flour
- 3/4 cup sugar
- 1 packet baking powder
- lemon zest
- 1 tbsp lemon juice
WHAT YOU’LL NEED FOR THE WATER CAKE
- 1 Pan 7-inch diameter
- 2 Bowls
- 1 Hand whisk
- 1 Sieve
- 1 Citrus juicer
WATER CAKE PREPARATION
The WATER CAKE really comes together in no time and doesn’t require the use of electric beaters.
Meanwhile, in a bowl mix the water with the oil and the lemon juice. In another bowl, pour the dry ingredients—sift the flour and baking powder—add the sugar, the grated zest of one lemon and mix.
Now combine all the ingredients and quickly mix with a whisk until you obtain a smooth, fluid batter.
Pour the batter into a 7-inch pan, buttered and floured, or lined with parchment paper which has also been buttered and floured, and bake in a preheated conventional oven at 356°F for about 35 minutes; always perform the toothpick test.
Once ready, remove the water cake from the oven, let it cool completely, then remove it from the pan, dust it generously with powdered sugar and serve.
TIP
If you want to make the water cake even more indulgent you can fill it with your favorite jam.
