Lenten cake with walnuts and raisins

Lenten cake with walnuts and raisins: a delicious dessert, perfect for holidays or any other moment when you want to indulge your taste buds. This simple and quick recipe will give you a fluffy, aromatic cake, and most importantly, without animal-derived ingredients. I will guide you step by step in making this delight, adding a few practical tips to ensure a perfect result.

Preparation time: 40 minutes
Baking time: 45-50 minutes
Total time: 1 hour and 30 minutes
Number of servings: 12

Ingredients:

For the dough:
- 500 g wheat flour (ideally use type 650 flour, which provides a better texture)
- 200 ml lukewarm water
- 100 ml sunflower oil (you can also use olive oil for a stronger flavor)
- 100 g sugar
- 25 g fresh yeast (or 7 g dry yeast)
- 1 pinch of salt
- grated zest of one lemon or orange (for added flavor)

For the filling:
- 200 g ground walnuts
- 100 g raisins (you can also use candied fruits or dates for a more exotic version)
- 100 g sugar (or to taste)
- 1 tablespoon cocoa powder (optional, for a more intense flavor)
- 1 teaspoon cinnamon (for a warm and comforting aroma)

Preparation:

1. In a large bowl, dissolve the yeast in lukewarm water, adding a teaspoon of sugar. Let the mixture sit for 10-15 minutes until it becomes frothy. This is an essential step to activate the yeast, ensuring a fluffy dough.

2. In another bowl, combine the flour, sugar, and salt. Make a well in the center of the mixture and pour in the oil, then the yeast mixture. Add the grated lemon or orange zest. Start mixing with a spatula or your hands until the ingredients begin to come together.

3. Knead the dough for about 10-15 minutes until it becomes elastic and smooth. If it is too sticky, you can add a little flour, but be careful not to overdo it, so you don't end up with a hard cake.

4. Place the dough in a bowl greased with a little oil, cover it with a damp towel, and let it rise in a warm, draft-free place for about 1 hour or until it doubles in size.

5. Meanwhile, prepare the filling. In a bowl, mix the ground walnuts, sugar, raisins, cocoa, and cinnamon. This combination will give your cake a rich and aromatic filling.

6. After the dough has risen, roll it out on a clean surface, forming a rectangle. Evenly sprinkle the filling over the dough, leaving a margin of about 1 cm.

7. Carefully roll the dough into a log, which you will cut in half (lengthwise) to expose the filling. Braid the two halves and place the cake in a baking tray lined with parchment paper.

8. Let the cake rise for 30 minutes, covered with a towel. This step is important to achieve an airy texture.

9. Preheat the oven to 180°C. Bake the cake for 45-50 minutes or until golden brown, and if you tap the bottom with your finger, it sounds hollow.

10. After baking, let the cake cool in the tray for 10 minutes, then transfer it to a rack to cool completely.

Serving suggestion: Slice thinly and serve the Lenten cake with a fragrant tea or coffee. You can also add a sugar glaze for a festive look.

Variations: Instead of walnuts, you can use almonds or hazelnuts. Also, instead of raisins, you can add candied cherries or even dark chocolate for an extra flavor boost.

This Lenten cake with walnuts and raisins is not just a simple recipe, but also an excellent way to bring the flavors of the holidays into every day. Whether you prepare it for a family meal or to give as a gift, the result will always be delicious and appreciated. Experiment with the ingredients and add a touch of your creativity to make it even more special. Enjoy!

In a plastic basin (I used what I had, but preferably it's the plastic one), the flour is sifted. The yeast is dissolved in warm milk and added to the flour along with sugar and spices. The margarine is melted over low heat in a small pot. The dough is kneaded well, and gradually the melted margarine is added, ensuring to knead very vigorously each time. It is ready when it pulls away from the hands. Let it rise, and when it has doubled in size, we start to braid it. While it is rising, the walnuts are mixed with honey (1 tablespoon) and a bit of rum essence and raisins. So, the entire dough is divided into three pieces and rolled out on a work surface that has been previously greased with oil. Each piece will be filled with the walnut mixture and braided. A loaf pan is greased with margarine, and the braided dough is placed inside to rise. After about 20-30 minutes, it is placed in a preheated oven at 200 degrees Celsius for 20 minutes, then reduced to 180 for another 20 or 25 minutes. It should be tested with a toothpick. When taken out of the oven, it is immediately brushed with honey, then removed from the pan. Enjoy your meal.

 Ingredients: 0.500 kg of quality white flour, 250 ml of soy milk (but water could work just as well), 150 g of granulated sugar, lemon zest, vanilla essence (in a vial), 80-90 g of margarine for baking, a pinch of salt, 25 g of fresh yeast, a handful of raisins, 1 tablespoon of honey, 80 g of crushed walnuts.

 Tags:  sweet bread nut raisins post