Lenten Honey Cake with Prunes and Spices
by Editorial Staff
Lean Honey Pie with Prunes and Spices is a hearty and tasty baked goods made from available ingredients. The addition of honey, cinnamon and strong black tea with bergamot gives the cake a spicy taste, mouth-watering aroma and seductive caramel color.
Ingredients
- Wheat flour – 150 g
- Honey – 100 g
- Pitted prunes – 80 g
- Black tea with bergamot – 2 teaspoon (with a slide)
- Sugar – 75 g
- Vegetable oil – 75 ml
- Ground ginger – 1 teaspoon
- Ground cinnamon – 1.5 teaspoon
- Soda – 1 teaspoon (no slide)
- Water (boiling water) – 150 ml
Directions
- those so that each piece is covered with flour.
- Add ground ginger and cinnamon to the mixture of liquid components.
- Sift the remaining 140g wheat flour. Add flour to the rest of the ingredients in small portions and stir the dough so that no lumps remain.
- Add the floured prunes to the dough.
- Line a baking dish with parchment paper or lightly coat with vegetable oil. I use a 25x11x7.5 cm pan, but for this cake, a smaller pan will work even better – the cake will be taller. Pour the dough into the prepared mold.
- Place the pan in a preheated oven and bake the lean honey cake with prunes and spices for 50-60 minutes. Check the readiness by piercing the cake with a wooden skewer. If the skewer comes out clean and dry, the cake is ready.
- Lenten honey cake with prunes, cinnamon and ginger is ready. Cool the cake in the pan and sprinkle with powdered sugar if desired before serving.
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