Lenten cake with almonds and lingonberries
6 servings
50 minutes
Vegan cake with almonds and lingonberries is a refined blend of nutty warmth and light tartness. This dessert hails from European cuisine and embodies a harmony of flavors, perfect for those avoiding animal products. Almonds provide softness and tenderness, while lingonberries add a refreshing note. Sugar and spices enhance the depth of aroma, and cocoa gives a light chocolate hue. This cake is wonderful for morning tea or a cozy evening with a book, and its simplicity makes it accessible even for beginners. Frozen lingonberries retain freshness in taste and texture, while spices add warmth, making it an excellent choice in cool weather. This cake is a small gastronomic miracle created for enjoyment.
1
Mix the dry ingredients: almonds, sugar, cinnamon, nutmeg, cocoa, baking powder, flour.
- Chopped almonds: 0.5 glass
- Brown sugar: 50 g
- Cinnamon: 1 teaspoon
- Nutmeg: 1 teaspoon
- Wheat flour: 1.5 glass
- Cocoa powder: 2 teaspoons
- Baking powder (raising agent): 1 teaspoon
2
Add butter and water. Knead a thick dough. At the very end, add frozen lingonberries.
- Vegetable oil: 0.5 glass
- Water: 0.5 glass
- Frozen lingonberries: to taste
3
Place in a mold. You can also sprinkle frozen lingonberries on top. Bake for about 40 minutes at 190°C.
- Frozen lingonberries: to taste
