Torta all’acqua, or Water Cake: a simple & delicious Italian cake.
Today we will prepare a cake without milk (animal or vegetable), butter and eggs.
You can replicate the recipe by using whole wheat flour and whole brown sugar.
The lemon can be replaced with vanilla flavoring.
- 1½ cups of 00 flour
- 1 cup of water
- 3/4 cup of powdered sugar
- 1/4 cup of canola oil or sunflower seed oil
- 3.6 tsp of baking powder
- zest and juice of 1 lemon
- a pinch of salt
I use 9 inches baking pan
In a bowl, sift 00 flour together with powdered sugar and baking poweder, then add salt and grated lemon zest.
In a jar, combine the warm water and oil: emulsify the liquids.
Pour the emulsion of water and oil in the center of the powders, then mix with electric whips or a wooden spoon until you get a batter rather liquid, but velvety and free of lumps.
At this point, flavor the mixture with the juice of half a lemon.
Line a round pan with a diameter of 9 inches with parchement paper.
Pour the mixture into the pan and level with a spoon.
Bake the cake at 320 F and cook for 40 minutes.
Remove the cake from the oven, let it cool and sprinkle with powdered sugar to taste.
The water cake is also delicious accompanied with blackberry jam.
WATER CAKE -No Butter, Eggs & Milk Cake