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.
1
Whisk the vegetable oil with sugar and salt.
- 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.
- Buckwheat flour: 1 glass
- Cornstarch: 4 tablespoons
- Baking soda: 0.5 teaspoon
3
Add water in parts while constantly stirring. The dough should be quite thick.
- Water: 1 glass
4
Chop the prunes and mix them into the dough.
- 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).
- Buckwheat flakes: to taste
6
Bake for about 30-40 minutes in a preheated oven at 200 degrees. Check readiness with a skewer.
