The cake with Maiorca wheat flour is a light and fluffy breakfast cake. The Maiorca wheat is a variety of ancient wheat grown in Sicily for many centuries. A soft wheat with a high protein content, approximately 8 g per 100 g of flour. This type of flour is ideal for many uses, from cakes, pies, and cookies to bread and pizza. Try also the apple cake with oil made with Maiorca wheat flour.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs
- 3/4 cup sugar
- 1 tbsp baking powder
- 7/8 cup water
- 1/2 cup rice oil
- 2 1/2 cups Maiorca flour (soft wheat type 1)
- 1 lemon (grated zest)
Tools
- 1 Bowl
- 1 Mixer
- 1 Bundt pan
Steps
Break the eggs into a bowl and add the sugar.
Beat with an electric mixer at high speed until the mixture is fluffy and frothy, about 7 minutes.
Add the oil and grated lemon zest. Mix at low speed.
Add the flour alternating with water, still mixing at low speed.
Finally, add the baking powder.
Pour the mixture into a previously oiled 8.5-inch pan.
Bake in a preheated static oven at 350°F for 35 minutes.
Remove from oven and let cool.
Remove from the pan and dust with powdered sugar.
Tips
It keeps for 4-5 days in a cake container.
Can be flavored with vanilla, cinnamon, or citrus zest.
Can be enriched with dark chocolate chips, raisins, or candied fruit.
Can be enriched with dark chocolate chips, raisins, or candied fruit.
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