Apple and sultana water cake, without eggs, butter or milk
Published on 21 October 2018
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I was sceptical about a cake with so many ingredients left out, but it was surprisingly tasty and soft, ideal for breakfast or a snack. The original describes it as suitable for many intolerances. My son made me smile by calling it one of my best cakes! Sometimes simplicity pays. 😂😂😂 Quick and easy; wholemeal flour works too.
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Ingredients
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Method
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I soak sultanas in lukewarm water.
I put sugar and water in a bowl.
I stir until the sugar dissolves.
I sift flour and baking powder and add vanilla powder or pod seeds.
I add oil to the sugar and water.
I add sifted flour.
I mix until smooth and quite soft.
I grate the zest of a lemon.
I coat sultanas in flour. 
I add half to the batter.
I peel and slice apples.
I line a 20 cm tin with baking parchment, add batter and remaining sultanas.
I arrange apple slices like spokes.
I bake at 180°C for about 35/40 minutes. Insert a knife tip in the centre; if batter sticks, bake a few more minutes.
Soft and moist, it keeps under a cake dome or in a cake tin for 2/3 days. Mine did not last until evening! 😋Original source: https://incucinaconlilly.com/2018/10/21/torta-allacqua-con-mele-e-uvetta-senza-uova-senza-burro-e-senza-latte/
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