Lenten flower cake

Post flower cake: A traditional delicacy for unforgettable moments

The post flower cake is a true symbol of holidays and family gatherings, deeply rooted in culinary traditions. This simple yet elegant recipe combines textures and flavors to create a dessert that not only satisfies the taste buds but also enriches the soul. Whether enjoyed alongside a warm tea or as a dessert at a festive meal, the post flower cake is sure to bring a smile to the faces of loved ones.

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

Necessary ingredients:

For the dough:
- 500 g wheat flour (choose high-quality flour for optimal texture)
- 100 g sugar (you can substitute with natural sweetener if preferred)
- 50 ml oil (sunflower or olive oil, depending on preference)
- 250 ml lukewarm water (not hot, to avoid killing the yeast)
- 1 cube of fresh yeast (approximately 25 g)
- Grated zest of one lemon (this will add a fresh note)
- 1 vanilla essence (for an extra flavor)
- A pinch of salt (helps develop the taste)

For the filling:
- 250 g ground walnuts (you can also use hazelnuts or almonds for a different variant)
- 3 or 4 tablespoons of sugar (adjust to taste)
- 2 tablespoons of cocoa powder (optional, for a richer taste)
- 1 teaspoon of cinnamon (a perfect choice for flavor)
- 75-100 ml liquid cream (or milk, for a moister filling)

Step-by-step preparation:

1. Activating the yeast: Start by dissolving the yeast cube in 50 ml of lukewarm water, adding a teaspoon of sugar to help activate the yeast. Let this mixture sit for 10-15 minutes until it becomes frothy. This step is essential to ensure proper rising of the dough.

2. Preparing the syrup: In a saucepan, boil the remaining water together with 50 ml of oil, 100 g of sugar, a pinch of salt, and the lemon zest. When the mixture starts to boil, turn off the heat and let it cool slightly. After it has cooled, add the vanilla essence.

3. Preparing the dough: In a large bowl, add the flour and pour in the activated yeast mixture. Start kneading the dough, gradually adding the syrup of water, oil, and sugar. Continue kneading until the dough no longer sticks to your hands. If necessary, you can add a little more flour.

4. Rising the dough: Once the dough is well kneaded, cover it with a clean towel and let it rise in a warm place until it doubles in volume (about 1 hour).

5. Preparing the filling: In a separate bowl, mix all the filling ingredients (ground walnuts, sugar, cocoa, cinnamon, and liquid cream) until you obtain a smooth paste. This mixture will give the cake a rich and aromatic taste.

6. Forming the cake: After the dough has risen, divide it into five pieces: four larger and one smaller.

7. Shaping: Roll out the small piece of dough into a rectangle and spread it with the walnut filling. Roll this rectangle to form a cylinder. The remaining four pieces of dough are rolled out one by one into round shapes. On the first three pieces, add the fillings, overlapping them in turn and gently pressing the edges. Then, place the fourth piece of dough on top.

8. Cutting and shaping: Use a sharp knife to cut the dough into 8 equal triangles. Make a cut in the middle of each triangle and pull the tip of each piece, joining the bottom ends.

9. Placing in the pan: In the center of the cake, place the roll made from the small piece of dough and press it gently. Transfer everything into a round baking pan lined with parchment paper. Brush the cake with a little oil and let it rise for another 30 minutes.

10. Baking: Preheat the oven to 180°C. Bake the cake for 40-45 minutes until it turns golden and beautifully browned on top. When done, remove it from the oven and let it cool slightly before slicing.

Useful tips:

- Make sure all ingredients are at room temperature to facilitate the dough's homogenization.
- You can customize the cake filling by adding raisins, chocolate, or even candied fruits.
- If you want a more aromatic cake, you can add essences such as rum or almonds to the filling.
- The cake keeps well covered, in plastic wrap or in an airtight container.

Nutritional benefits: The walnuts in the filling are rich in healthy fats and proteins, while cinnamon has anti-inflammatory properties and can help control blood sugar levels. This cake is a healthier choice compared to other processed sweets.

Combine the post flower cake with a cup of warm tea or a refreshing drink for a moment of indulgence. You can also serve it with a spoonful of fruit jam for a touch of freshness.

Frequently asked questions:

1. Can I use dry yeast instead of fresh yeast?
Yes, you can use about 7 g of dry yeast. Add it directly to the flour and follow the remaining steps.

2. Can I replace the oil with melted butter?
Yes, but keep in mind that the texture will be slightly different. Butter will add a richer flavor and a more tender consistency.

3. How can I prevent the dough from sticking to the work surface?
Lightly dust the work surface with flour before you start kneading the dough.

4. What other fillings can I use?
Besides walnuts, you can use hazelnuts, poppy seeds, or even fruit paste to give the cake a different note.

I wish you great success in cooking and encourage you to enjoy every step of the process! The post flower cake is more than just a dessert; it is an experience, a tradition, and, most importantly, a way to bring people together. Bon appétit!

 Ingredients: Dough ingredients: 500 g flour, 100 g sugar, 50 ml oil, 250 ml water, 1 cube of yeast, lemon zest, essence, a pinch of salt. For the filling: 250 g ground walnuts, 3 or 4 tablespoons of sugar, 2 tablespoons of cocoa, 1 teaspoon of cinnamon, 75-100 ml liquid cream. Mix all the filling ingredients until a smooth paste is obtained.