Apple Water Cake
A soft and delicate apple cake made without butter, milk, or eggs. Moist and fragrant, it is perfect for breakfast or an afternoon snack.
Ingredients
- 300 g all-purpose flour (2 1/3 cups)
- 180 g sugar (3/4 cup + 2 tbsp)
- 250 ml water (1 cup)
- 80 ml vegetable oil (1/3 cup)
- 3 apples (about 450 g or 1 lb)
- 16 g baking powder (1 tbsp)
- 1 lemon, zest and juice
- Pinch of salt
- Powdered sugar optional
How to Make It
- Preheat oven to 180°C / 350°F
- Peel apples and slice thinly
- Sprinkle apples with lemon juice
- In a bowl combine flour, sugar, baking powder, and salt
- In another bowl mix water, oil, and lemon zest
- Pour liquids into dry ingredients
- Mix until a smooth batter forms
- Fold in half of the apples
- Pour mixture into a lined cake tin
- Arrange remaining apples on top
- Bake for about 45 minutes
- Check with a skewer; it should come out clean
- Cool before removing from the tin
- Dust with powdered sugar
Tips
- Use firm apples that hold shape
- Slice apples thinly for even baking
- Do not overmix batter
- Let cake cool before cutting
Storage
- Best eaten immediately
- Can be refrigerated 1 day but loses crispness
- Not suitable for freezing