Lenten fruit and nut gingerbread
6 servings
60 minutes
The lean fruit and nut kovrizhka is a refined dessert with deep roots in European cuisine. Its history dates back to times when lean sweets were especially valued. It combines rich aromas of nuts, dried fruits, and spices, creating a warm, rich flavor with light sweet-and-sour notes. Brewed tea gives the dough special softness and density, while honey adds natural sweetness and tenderness. Kovrizhka is perfect for cozy family tea gatherings and festive tables, enhancing the atmosphere with warmth and spice aromas. It can be served as a standalone dessert or complemented with jam and nut paste. The simplicity of preparation makes this recipe accessible even for culinary beginners, while its rich composition brings pleasure to every bite.
1
Brew strong tea (1.5 teaspoons of tea for a 300-gram mug) and let it cool.
- Black tea: 230 ml
2
Peel the almonds, chop the dried apricots and prunes, rinse the candied fruits, and dry them on a towel.
- Almond: 130 g
- Dried apricots: 160 g
- Prunes: 160 g
- Candied fruit: 190 g
3
Add baking soda, sugar, nuts, dried fruits, olive oil to the flour and mix. Add strong tea and honey. Knead the dough (it should be like thick sour cream), and finally add cinnamon, nutmeg, cardamom, and the zest of 1 lemon.
- Wheat flour: 3 glasss
- Baking soda: 0.5 teaspoon
- Sugar: 1 glass
- Almond: 130 g
- Dried apricots: 160 g
- Prunes: 160 g
- Candied fruit: 190 g
- Olive oil: 1 tablespoon
- Black tea: 230 ml
- Honey: 2 tablespoons
4
Dust the pre-greased mold with flour (fill the mold with the prepared mixture halfway). Before baking, sprinkle with sesame seeds and bake at 180–190 degrees for 40 minutes.
- Wheat flour: 3 glasss
- Sesame seeds: 1 tablespoon
