Lenten Cake

Name: Lenten Cake
Ingredients: 4 cups flour 2 cups mineral water 3/4 cup oil 2 cups sugar 1 and 1/2 packets baking powder 2 packets vanilla sugar 3 tablespoons cocoa 1 tablespoon jam (of your choice; I used cherry) 2-3 handfuls of nuts

Dessert - Lenten Cake by Noemi K. - Recipia

I had a craving for a cake during a fasting period, so I chose a simple version, with sparkling water, cocoa, jam, and nuts. It is prepared without animal-derived ingredients and does not require complicated steps. The mixture is divided into two, and one part is mixed with cocoa and jam for the colorful and aromatic part of the cake. Quick info Total time: not specified in the original recipe; depends on preparation and baking time. Preparation time: not specified. Baking time: until the cake passes the toothpick test. Servings: the quantity is divided into two cakes, but the exact number of slices depends on cutting and the size of the trays. Difficulty: easy. Recipe type: fasting cake with cocoa, jam, and nuts. Ingredients 4 cups of flour 2 cups of sparkling water 3/4 cup of oil 2 cups of sugar 1 and 1/2 packets of baking powder 2 packets of vanilla sugar 3 tablespoons of cocoa 1 tablespoon of jam, any kind; in the original recipe, cherry jam was used 2-3 handfuls of nuts 1 pinch of salt The salt is added together with the flour and baking powder. Even though it is a small amount, it helps balance the sweet taste. Preparation method 1. In a large bowl, put the oil, sugar, and vanilla sugar. Mix until the ingredients are well combined. 2. Add the sparkling water and incorporate it into the oil and sugar mixture. 3. Separately, combine the flour with the baking powder and a pinch of salt. 4. Gradually add the dry ingredients to the liquid mixture. Mix well until you obtain a homogeneous composition. 5. Divide the mixture into two equal parts. 6. In one part, incorporate the 3 tablespoons of cocoa and the tablespoon of jam. Cherry jam was used in the original version, but any type of jam can be used according to preference. 7. Prepare the trays and line them with baking paper. 8. Pour the mixtures alternately into the trays, so that a mixed appearance of simple cake and cocoa cake is formed. 9. Sprinkle the nuts on top, as desired. The original recipe uses 2-3 handfuls of nuts. 10. Place the trays in the preheated oven at 180 degrees Celsius. 11. Bake the cakes until they pass the toothpick test. Insert the toothpick into the center of the cake; if it comes out clean or with very few crumbs, the cake is baked. 12. Let the cake cool before slicing. This way, the composition settles, and the slices are easier to cut. Why I make the recipe often It is a practical recipe when I want a fasting dessert and have basic ingredients on hand. It does not require eggs, milk, or butter, and the composition is prepared in a single bowl, except for the separate mixture for flour and baking powder. I also like that the cocoa part can be easily changed by using another jam without modifying the rest of the recipe. The quantity is suitable for two trays, and the nuts add texture over the soft base. The cake can be sliced simply and is easy to pack. Tips Measure the ingredients using the same cup for all quantities expressed in cups. This way, the proportions remain the same. Do not omit the pinch of salt from the flour mixture. It is used in a small amount, but it helps with the final taste. Mix enough to homogenize the composition, without overdoing it once the flour has been incorporated. Divide the dough as evenly as possible before adding the cocoa and jam, so that the two parts remain balanced. The exact baking time is not mentioned in the recipe and may vary depending on the oven and the size of the trays. Check the cake with a toothpick towards the end of baking. Substitutions For the cocoa part, you can use any jam you have on hand. In the presented version, cherry jam was used. Sparkling water should be kept as is in the basic recipe, as it is part of the liquid mixture specified in the recipe. The nuts can be adjusted in volume, from 2 to 3 handfuls, depending on how much you want to sprinkle on top. Variations You can achieve a different-looking cake by pouring the simple composition and the one with cocoa in layers or alternating them directly in the trays, as described in the basic recipe. Cherry jam can be replaced with another type of jam, keeping the same quantity of one tablespoon. The taste of the cocoa part will vary depending on the chosen jam. If you prefer more nuts on top, you can use up to 3 handfuls, the amount mentioned in the recipe. No modification of the other ingredients is necessary. Serving ideas The cake is served after it has cooled and can be cut into regular slices. It is suitable with coffee or tea and can be packed for a trip. It does not need cream or any other addition to be served. Frequently asked questions Can this cake be made without nuts? Yes. The nuts can be omitted, as they are sprinkled on top and do not alter the base composition. What kind of jam is used? Any jam can be used. In the original recipe, cherry jam was used, in the amount of one tablespoon, along with the cocoa. Why is the mixture divided into two? One part remains plain, while cocoa and jam are added to the other. The two mixtures are poured alternately into trays to obtain a simple cake and a cocoa cake in the same recipe. At what temperature is the cake baked? The cake is baked at 180 degrees Celsius. The duration is not specified, so checking is done with a toothpick. How do I know it's baked? Insert a toothpick in the center of the cake. If it comes out clean or with very few crumbs, the cake can be taken out of the oven. Nutritional values The values below are estimates. They may vary depending on the size of the cup, the type of flour and sugar, the exact amount of nuts, and the number of slices. For an estimate, I considered the entire amount of dough divided into approximately 20 slices, meaning two cakes cut into 10 slices each. One slice may have approximately: 270 kcal 3-4 g protein 24-25 g carbohydrates 11 g fats The majority of carbohydrates come from flour and sugar, while the fats mainly come from oil and nuts. These values do not include significant differences that may arise from using cups of different sizes or a larger quantity of nuts. Storage and reheating The cake is stored covered, at room temperature, after it has completely cooled. Since the recipe does not contain cream or perishable filling, it can be kept for a few days in a dry and cool place. Reheating is not necessary. It can be served directly at room temperature. If heated, the texture may change, so it is better to let it reach room temperature before serving.

Lenten Cake

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