Orange Water Cake.
If you are looking for a fail-proof dessert, incredibly soft, tender, and made with a surprisingly short list of ingredients, you are in the right place. Forget complicated recipes: this Water Cake is the true magic in the kitchen.
Its distinctive feature is the ultra-light batter that contains no eggs, making it perfect for those with intolerances or simply wanting a more light and digestible dessert.
The real “magic” touch is the use of fresh orange juice in the batter.
Citrus fruits blend perfectly with the lightness of the water-based cake, turning each slice into an explosion of flavor and fragrance. Even while baking, your kitchen will be flooded with an aroma reminiscent of sunny mornings and grandma’s desserts.
The final result is a dessert soft as a cloud, fragrant, and with that unmistakable citrus note that invites a second bite. Come with me, and let’s start baking right away.
Happy baking, Giusi.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 35 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Orange Water Cake
I made this dessert with fresh orange juice, but if you prefer, you can use ready-made orange juice.
- 1.5 cup Orange juice
- 1.5 cup lukewarm water
- 1/2 cup granulated sugar
- 3/8 cup vegetable oil
- 1 Packet of baking powder
- 2.5 all-purpose flour (I used spelt flour)
Tools
As you can see from the photos, the batter is versatile and fits well into different shapes. I alternatively use a round mold (9.5 or 10 inches in diameter), or a rectangular one. Feel free to choose what you have available.
- 1 Mold 9.5 inches
- 1 Mold 13.5×9.5
Steps for the Orange Water Cake
In a large bowl, pour the fresh orange juice, the water at room temperature, and the granulated sugar. Mix well with a hand whisk until the sugar is almost dissolved.
Also, add the vegetable oil (sunflower or corn oil) and briefly mix with the liquid mixture.
Start adding the all-purpose flour gradually, sifting it and adding it several times (about 3-4 times) to prevent the formation of lumps. Mix gently with the whisk until you get a smooth and homogeneous batter, being careful not to overwork it.Once the flour is fully incorporated, add the baking powder and mix.
If desired, add dark chocolate chips to the batter.
Pour the mixture into the mold you have chosen (9.5/10 inches round or rectangular), previously lined with parchment paper, or well buttered and floured.Bake in a preheated oven at 350°F (static mode) for about 35-40 minutes.
The cake will be ready when, inserting a toothpick, it comes out completely dry.
To finish the cake, I made a simple glaze by mixing 50 grams of powdered sugar with 2 tablespoons of fresh orange juice. I mixed well until a smooth cream was created.
Once the cake is completely cool, I spread this glaze over the top.
