Water Cake
Water cake is a light and simple Italian dessert made without butter, milk or eggs. Soft and delicate, it’s perfect for breakfast or afternoon tea. Its neutral base makes it ideal for adding citrus, vanilla or cocoa flavors.
Ingredients
- 250 g plain flour
- 200 g sugar
- 300 ml water
- 80 ml seed oil
- 16 g baking powder
- Lemon zest or vanilla extract
- Icing sugar for dusting
How to Make It
- In a bowl combine sugar and water
- Add the oil and mix well
- Stir in lemon zest or vanilla
- Add flour and baking powder sifted together
- Mix until smooth and lump free
- Pour into a lined or greased cake tin
- Bake at 180°C for 40–45 minutes
- Check with a toothpick before removing
- Let cool completely before dusting with icing sugar
Tips
- Flavor with orange zest, cocoa or cinnamon
- Use neutral oil like sunflower or vegetable
- Do not overmix the batter
- Serve with jam or fresh fruit if desired
Storage
- Store covered at room temperature for 2–3 days
- Can be frozen once cooled
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