Mix all the ingredient in a bowl until there are no lumps. Based on the kind of flour that you are using, you may need to adjust the amount of water; add it in small portions and check always the batter before adding more water.

To cook it, use a 20 cm non-stick round cake tin lined with baking paper or prepared with olive oil to prevent the dessert from sticking to the pan. Bake in a preheated oven at 180°C for 30-35 minutes or until it's firm on top and fully cooked on the inside (it will still be moist on the inside but you'll notice the difference between undercooked and well-done but moist). Wait 5-10 minutes before transferring the cake from the baking tin to a cooling rack.