A very soft cake, with enveloping aromas with fresh notes of lemon and ginger that mix with the sweetness of vanilla, here is the lemon and ginger water cake. This cake has a particularity that makes it unique, in fact, it is made completely without butter, without milk and without eggs, but only with water and oil. The result is a perfect dessert for anyone, for the people who are lactose intolerant, for those who need to keep their cholesterol under control and for those who want to counteract overweight without giving up a little sweetness. The cake can be served as a morning dessert, for a breakfast that gives you a sprint, but also as an afternoon snack together with a cup of green tea!
300 grams of semi-whole wheat flour
120 grams of cane sugar
80 grams of delicate extra virgin olive oil or seed oil
300 ml of water
1 sachet of baking powder
1/2 teaspoon vanilla powder
Fresh ginger, 3-4 cm
In a bowl, combine the flour with the baking powder and vanilla. In another bowl pour the water and add the sugar, mix to dissolve the sugar. Add the oil and mix. Add the grated lemon zest. Add the grated fresh ginger and mix. Gradually incorporate the flour mixed with the baking powder and vanilla, one spoon at a time and continue to mix, in order to obtain a smooth and homogeneous mixture, without lumps. Pour the mixture into a loaf pan lined with parchment paper or greased with oil and floured. Bake at 180° C in a static oven for 45 minutes. After 30 minutes of cooking, cover the plumcake with aluminum foil so that the surface does not burn. Then, remove the cake from the oven and let it cool down. Finally, remove the dessert from the mold and cut it into slices, serve with a cup of tea!