Lenten cake with almonds, coriander, and cranberries

Name: Lenten cake with almonds, coriander, and cranberries
Ingredients: 3 tablespoons plum jam 1 cup sugar 1 cup soda 1/2 cup oil ground coriander a pinch of salt almonds 50 g cranberries 1 tablespoon cocoa 1 teaspoon baking soda 1 teaspoon baking powder 2 cups flour

Dessert - Lenten cake with almonds, coriander, and cranberries by Ionela K. - Recipia

Vegan cake with almonds, coriander, and cranberries: a surprising delicacy Who said that vegan desserts can't be delicious? The vegan cake with almonds, coriander, and cranberries is clear proof that they can! This cake has a fluffy base with a subtle coriander flavor that perfectly blends with the sweet-tart taste of cranberries. Whether you're making it for a celebration or just want to treat yourself on the weekend, this recipe will surely become your favorite. Preparation time: 15 minutes Baking time: 40 minutes Total time: 55 minutes Number of servings: 12 Necessary ingredients: - 3 tablespoons plum jam - 1 cup sugar - 1 cup soda (sparkling water) - ½ cup oil (preferably sunflower) - 1 teaspoon ground coriander - a pinch of salt - 50 g almonds (chopped or ground) - 100 g cranberries (fresh or dried) - 1 tablespoon cocoa powder - 1 teaspoon baking soda - 1 teaspoon baking powder - 2 cups flour (preferably whole wheat for extra fiber) Step-by-step preparation: 1. Preparing the ingredients: Make sure all your ingredients are at room temperature. This will help better combine the mixture. Measure the ingredients accurately for a perfect result. 2. Mixing the wet ingredients: In a large bowl, add the plum jam and sugar. Mix well until the sugar starts to dissolve in the jam. Then, add the soda, oil, and a pinch of salt. Mix with a spatula or whisk until you achieve a homogeneous mixture. 3. Mixing the dry ingredients: In another bowl, combine the flour with cocoa, coriander, baking soda, and baking powder. This mixture will give the cake a light and fluffy texture. Sifting the flour is a recommended technique as it helps aerate the flour and remove any lumps. 4. Combining the ingredients: Pour the dry ingredient mixture over the wet one in a rain-like fashion, constantly mixing with a spatula. This step is essential to avoid lumps. Add the cranberries and gently mix to distribute them evenly throughout the mixture. 5. Preparing the pan: Grease a baking tray with margarine and dust it with flour to prevent the cake from sticking. You can use a tray of about 20x30 cm. 6. Baking: Pour the mixture into the prepared tray and level the surface with a spatula. Preheat the oven to 180°C and bake the cake for 15 minutes. This initial step helps to form a slightly crispy crust. 7. Adding the almonds: After 15 minutes, take the tray out of the oven and sprinkle the chopped almonds on top. They will add extra crunch and a delicious aroma. 8. Continuing to bake: Put the tray back in the oven and bake for another 25 minutes. Check the cake with a tester (a toothpick or a thin knife) – if it comes out clean, the cake is ready. 9. Cooling and serving: Once baked, let the cake cool completely in the tray. Then, cut it into squares. Serve the vegan cake with almonds and cranberries cold, alongside a cup of fragrant tea or coffee. It’s also perfect when paired with vanilla ice cream or caramel sauce if you’re not strictly vegan. Useful tips: - Finding ingredients: Almonds can be bought whole or ground, but chopping them into small pieces will provide a more pleasant texture. Dried cranberries can also be replaced with raisins or candied cherries, depending on your preferences. - The flavor of coriander: Ground coriander adds an exotic note to the cake. If you don’t have coriander, you can use cinnamon or vanilla for a different flavor. - Gluten-free version: For a gluten-free version, replace wheat flour with almond flour or coconut flour, adjusting the liquid amounts accordingly. Nutritional benefits: This vegan cake is not only delicious but also packed with nutrients. Cranberries are rich in antioxidants, while almonds provide protein and healthy fats. Whole grain flour contributes to healthy digestion and offers essential fiber. Frequently asked questions: 1. Can the cake be stored in the fridge? Yes, the cake can be stored in the fridge in an airtight container for up to 5 days. It’s recommended to let it sit at room temperature before serving. 2. Can I use other types of jam? Sure! Apricot jam or blackberry jam will offer a different yet equally delicious flavor. 3. Is the cake vegan? Yes, this recipe is perfect for vegans as it contains no animal products. The recipe for vegan cake with almonds, coriander, and cranberries is a fantastic choice for anyone looking for a light, healthy dessert that is, above all, full of flavor. Experiment and add your own variations to make this delicacy truly unique!

Ingredients

3 tablespoons plum jam 1 cup sugar 1 cup soda 1/2 cup oil ground coriander a pinch of salt almonds 50 g cranberries 1 tablespoon cocoa 1 teaspoon baking soda 1 teaspoon baking powder 2 cups flour

Lenten cake with almonds, coriander, and cranberries

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