I made this cake on a day when I needed something quick and didn't want to use eggs or dairy. I had some dried orange powder and a few frozen strawberries left, so I decided to try this version of a fasting cake. It turned out perfectly, and the texture was soft, slightly moist, just right for slicing.
Quick Info
Total time: about 1 hour
Preparation time: 10-15 minutes
Baking time: 35-40 minutes
Servings: 8 slices
Difficulty: easy
Recipe type: fasting dessert
Ingredients
250 g wheat flour
250 ml cold water
60 g sugar
30 ml sunflower oil (cold-pressed)
10 g orange powder
1 teaspoon heaped pomelo powder
1/2 teaspoon baking soda
1/4 teaspoon vinegar
10 frozen strawberries
For decoration: powdered sugar, orange powder, cinnamon
Preparation method
1. Preheat the oven to 180°C. Start it in advance so it's ready when you finish the mixture.
2. In a large bowl, combine the flour, sugar, orange powder, pomelo powder, and cinnamon. Mix well with a spoon or whisk to evenly distribute the flavors.
3. In a separate bowl, mix the cold water with the oil. Put the baking soda in a teaspoon, pour the vinegar over it to activate it, then pour everything over the liquid ingredients.
4. Pour the liquid over the flour and spice mixture. Mix vigorously with a whisk until there are no lumps. You don't need to overmix; the batter should be fairly homogeneous but not liquid.
5. Prepare a loaf pan about 22x12 cm. You can grease it with a little oil and dust it with flour or use parchment paper. Pour the mixture into the pan, leveling it gently.
6. Place the strawberries (from the freezer, do not thaw) on top, pressing gently. They will sink a little during baking.
7. Bake in the oven for 35-40 minutes. After 35 minutes, check the top with a toothpick: if it comes out clean, the cake is done.
8. Remove the pan from the oven and let the cake cool completely; otherwise, it may crumble when sliced.
9. For decoration, dust the cake with powdered sugar, orange powder, and cinnamon. Use two sheets to create alternating stripes if you want it to look like the photo.
Why I make this recipe often
It helps when I crave something sweet but don't have 'classic' ingredients on hand. It comes together quickly, doesn't require a mixer or complicated techniques, and being a fasting recipe makes it suitable anytime. I can safely keep it in the fridge for a day or two without it drying out or losing its texture.
Tips and variations
Tips
- Use cold water, not room temperature; it helps achieve a more airy texture.
- Mix the liquids with the dry ingredients just enough to be homogeneous, no more.
- Frozen strawberries do not need to be thawed beforehand.
Substitutions
- If you don't have orange or pomelo powder, you can use fresh grated orange or pomelo zest.
- You can replace the strawberries with any other frozen berries or even banana slices.
Variations
- You can add chopped nuts or hazelnuts for texture.
- If you want a simple cake without fruit, leave the strawberries aside.
- For a more intense flavor, add extra cinnamon or even a bit of ground nutmeg.
Serving ideas
- Simple slices go well with coffee or tea.
- You can spread a slice with orange or strawberry jam for added sweetness.
- For a special look, alternate powdered sugar and orange powder stripes for decoration.
Frequently asked questions
Can I use whole wheat flour instead of white flour?
You can use whole wheat flour, but the cake will be denser and may need a few extra minutes of baking.
Do I have to use orange and pomelo powder?
No, you can use freshly grated zest if you don't have the powder. The flavor will be slightly different, but the result is good.
If I don't have frozen strawberries, can I use fresh ones?
Yes, but ideally they should be firm and not let out too much juice, otherwise the cake will become too wet in the area where the fruit is.
Can I double the recipe for a larger pan?
Yes, but the baking time will increase; check with a toothpick after 45-50 minutes.
Nutritional values
Estimate for one slice (1 out of 8):
Calories: approximately 130-140 kcal
Carbohydrates: 25-28 g
Protein: 2-3 g
Fats: 2-3 g
Fiber: 1-2 g
Values are approximate and may vary depending on the fruits used and the type of flour.
Storage and reheating
The fasting fruit cake keeps well in a sealed container in the fridge for up to 2 days. It can be eaten cold or at room temperature. I do not recommend reheating it, as it becomes too soft in the middle. If you want to keep it longer, slice it and put it in the freezer, although the texture changes slightly after thawing.
Quick Info
Total time: about 1 hour
Preparation time: 10-15 minutes
Baking time: 35-40 minutes
Servings: 8 slices
Difficulty: easy
Recipe type: fasting dessert
Ingredients
250 g wheat flour
250 ml cold water
60 g sugar
30 ml sunflower oil (cold-pressed)
10 g orange powder
1 teaspoon heaped pomelo powder
1/2 teaspoon baking soda
1/4 teaspoon vinegar
10 frozen strawberries
For decoration: powdered sugar, orange powder, cinnamon
Preparation method
1. Preheat the oven to 180°C. Start it in advance so it's ready when you finish the mixture.
2. In a large bowl, combine the flour, sugar, orange powder, pomelo powder, and cinnamon. Mix well with a spoon or whisk to evenly distribute the flavors.
3. In a separate bowl, mix the cold water with the oil. Put the baking soda in a teaspoon, pour the vinegar over it to activate it, then pour everything over the liquid ingredients.
4. Pour the liquid over the flour and spice mixture. Mix vigorously with a whisk until there are no lumps. You don't need to overmix; the batter should be fairly homogeneous but not liquid.
5. Prepare a loaf pan about 22x12 cm. You can grease it with a little oil and dust it with flour or use parchment paper. Pour the mixture into the pan, leveling it gently.
6. Place the strawberries (from the freezer, do not thaw) on top, pressing gently. They will sink a little during baking.
7. Bake in the oven for 35-40 minutes. After 35 minutes, check the top with a toothpick: if it comes out clean, the cake is done.
8. Remove the pan from the oven and let the cake cool completely; otherwise, it may crumble when sliced.
9. For decoration, dust the cake with powdered sugar, orange powder, and cinnamon. Use two sheets to create alternating stripes if you want it to look like the photo.
Why I make this recipe often
It helps when I crave something sweet but don't have 'classic' ingredients on hand. It comes together quickly, doesn't require a mixer or complicated techniques, and being a fasting recipe makes it suitable anytime. I can safely keep it in the fridge for a day or two without it drying out or losing its texture.
Tips and variations
Tips
- Use cold water, not room temperature; it helps achieve a more airy texture.
- Mix the liquids with the dry ingredients just enough to be homogeneous, no more.
- Frozen strawberries do not need to be thawed beforehand.
Substitutions
- If you don't have orange or pomelo powder, you can use fresh grated orange or pomelo zest.
- You can replace the strawberries with any other frozen berries or even banana slices.
Variations
- You can add chopped nuts or hazelnuts for texture.
- If you want a simple cake without fruit, leave the strawberries aside.
- For a more intense flavor, add extra cinnamon or even a bit of ground nutmeg.
Serving ideas
- Simple slices go well with coffee or tea.
- You can spread a slice with orange or strawberry jam for added sweetness.
- For a special look, alternate powdered sugar and orange powder stripes for decoration.
Frequently asked questions
Can I use whole wheat flour instead of white flour?
You can use whole wheat flour, but the cake will be denser and may need a few extra minutes of baking.
Do I have to use orange and pomelo powder?
No, you can use freshly grated zest if you don't have the powder. The flavor will be slightly different, but the result is good.
If I don't have frozen strawberries, can I use fresh ones?
Yes, but ideally they should be firm and not let out too much juice, otherwise the cake will become too wet in the area where the fruit is.
Can I double the recipe for a larger pan?
Yes, but the baking time will increase; check with a toothpick after 45-50 minutes.
Nutritional values
Estimate for one slice (1 out of 8):
Calories: approximately 130-140 kcal
Carbohydrates: 25-28 g
Protein: 2-3 g
Fats: 2-3 g
Fiber: 1-2 g
Values are approximate and may vary depending on the fruits used and the type of flour.
Storage and reheating
The fasting fruit cake keeps well in a sealed container in the fridge for up to 2 days. It can be eaten cold or at room temperature. I do not recommend reheating it, as it becomes too soft in the middle. If you want to keep it longer, slice it and put it in the freezer, although the texture changes slightly after thawing.