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.
1
Soak the raisins in hot water.
- Raisins: 50 g
2
Mix semolina, water, and honey, and let it sit for 30 minutes.
- 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).
- Bird cherry flour: 70 g
- Whole wheat flour (stone-ground): 50 g
4
Add raisins and nuts, vegetable oil, and baking soda.
- Raisins: 50 g
- Almond: 50 g
- Olive oil: 2 tablespoons
- Baking soda reacted with acid: 0.5 teaspoon
5
Bake at a temperature of 180-190°C.
