Lenten bird cherry cake

6 servings

60 minutes

Lenten cherry cake is an amazing combination of simplicity and refined taste from Serbian cuisine. Its base is cherry flour, which gives the baked goods a rich nutty-berry aroma with subtle almond notes. Semolina makes the texture tender and airy, while honey adds natural sweetness. Soaked with raisins and nuts, the cake has a rich flavor and pleasant moisture. This dessert is a true find for a lenten menu as it contains no dairy or eggs but remains hearty and nutritious. It pairs perfectly with tea or a cozy family dinner, revealing deep flavor nuances with each bite. Its baking is simple, yet the result will surprise even discerning gourmets.

Energy value per serving

• Calories: 326
• Proteins: 7.2g
• Fats: 11.4g
• Carbohydrates: 50.8g

Ingredients

• Water: 1 glass
• Honey: 3 tbsp
• Semolina: 1 glass
• Bird cherry flour: 70 g
• Whole wheat flour: 50 g
• Slaked soda: 0.5 tsp
• Olive oil: 2 tbsp
• Raisin: 50 g
• Almond: 50 g

Cooking steps

1. Soak the raisins in hot water.

   Required ingredients:

   • Raisin: 50 g

2. Mix semolina, water, and honey, and let it sit for 30 minutes.

   Required ingredients:

   • Semolina: 1 glass
   • Water: 1 glass
   • Honey: 3 tablespoons

3. Then add the sifted chokeberry and wheat flour (the dough should have the consistency of sour cream).

   Required ingredients:

   • Bird cherry flour: 70 g
   • Whole wheat flour: 50 g

4. Add raisins and nuts, vegetable oil, and baking soda.

   Required ingredients:

   • Raisin: 50 g
   • Almond: 50 g
   • Olive oil: 2 tablespoons
   • Slaked soda: 0.5 teaspoon

5. Bake at a temperature of 180-190°C.