Lenten Christmas cake
6 servings
60 minutes
Lenten Christmas cake is a fragrant and rich treat from European cuisine that delights with its rich flavor even without traditional dairy and egg ingredients. Its history begins in Christmas traditions when lenten desserts adorned festive tables. The secret to the delightful taste of the cake lies in carefully selected spices, walnuts, and rum-soaked dried fruits that give the dough a special softness and rich aroma. Oat flour and pumpkin puree make the texture tender, while honey adds a light sweetness. This cake is perfect for winter tea time, revealing warm spicy notes of cinnamon and nutmeg.
1
Chop the dried fruits (I have prunes and apricots) and soak them in rum for 5 hours or overnight. The alcohol should be absorbed by the dried fruits.
- Dried fruit: 300 g
2
Preheat the oven to 150 degrees.
3
Grease the mold with vegetable oil. Mix flour, nuts, baking soda, baking powder, and spices. In another bowl, mix the puree, water, and honey.
- Oat flour: 0.8 glass
- Walnuts: 130 g
- Baking soda: 0.3 teaspoon
- Baking powder (raising agent): 0.3 teaspoon
- Ground cinnamon: 0.5 teaspoon
- Vanillin: pinch
- Nutmeg: pinch
4
Add liquid ingredients to the flour and mix thoroughly. Now add dried fruits and mix again. Place the dough in the mold. It needs to be well leveled and slightly tamped down with a spatula.
- Pumpkin puree: 0.8 glass
- Water: 0.3 glass
- Honey: 1 tablespoon
- Dried fruit: 300 g
5
Bake for 60–75 minutes at 150 degrees (check with a toothpick). If the cake starts to brown too much, cover it with foil.
6
Cool in the mold for about half an hour, then remove and cool completely on a rack.
