Lenten buckwheat cake with prunes

6 servings

60 minutes

This pastry is more like a dense gingerbread than a fluffy cake. Or an energy bar. You can add not only prunes to the dough, but also any sweet jam, nuts and raisins. And for the unsweetened version , exclude sugar from the dough and mix in pieces of olives, anchovies or pickled cucumbers.

Energy value per serving

• Calories: 310.4
• Proteins: 2.7g
• Fats: 18.6g
• Carbohydrates: 34.7g

Ingredients

• Buckwheat flour: 1 glass
• Cornstarch: 4 tbsp
• Salt: pinch
• Vegetable oil: 6 tbsp
• Soda: 0.5 tsp
• Pitted prunes: 10 pc
• Brown sugar: 1 tbsp
• Water: 1 glass
• Buckwheat flakes: to taste

Cooking steps

1. Whisk the vegetable oil with sugar and salt.

   Required ingredients:

   • Vegetable oil: 6 tablespoons
   • Brown sugar: 1 tablespoon
   • Salt:  pinch

2. Mix buckwheat flour with corn starch and baking soda, then gradually incorporate into the butter mixture.

   Required ingredients:

   • Buckwheat flour: 1 glass
   • Cornstarch: 4 tablespoons
   • Soda: 0.5 teaspoon

3. Add water in parts while constantly stirring. The dough should be quite thick.

   Required ingredients:

   • Water: 1 glass

4. Chop the prunes and mix them into the dough.

   Required ingredients:

   • Pitted prunes: 10 pieces

5. Pour the batter into a parchment-lined mold (or into a removable-bottom mold greased with vegetable oil). Smooth it out. Sprinkle buckwheat flakes on top (I have - from green buckwheat).

   Required ingredients:

   • Buckwheat flakes:  to taste

6. Bake for about 30-40 minutes in a preheated oven at 200 degrees. Check readiness with a skewer.