Lenten Holy Mountain Cake

 

This Lenten Holy Mountain Cake recipe is also borrowed from the monastery menu for the lenting period. Delicious oil-free cake!

 

Ingredients:

  • 6 tablespoons jam
  • 10 tablespoons sugar
  • 1 bag of cinnamon
  • Rind from one lemon and orange, plus the juice of the orange
  • 1tablespoon baking soda,
  • baking powder
  • 500 g of flour
  • ¼ liters warm water
  • 1 hand of diced walnuts (you may add raisins and/or dates)
  • marmalade from apricots
  • 150 g  lenten cooking chocolate

 
Preparation:

  1. Mix jam and sugar with a mixer to obtain even consistency, then add water and cinnamon.
  2. Add rind from the lemon and orange, the orange juice, walnuts, raisins. Also, slowly add flour mixed with baking powder and soda.
  3. Obtain even consistency and pour into Teflon pan. The mix should not be too firm, and top of mixture should be made even with damp hand.
  4. Place in a pre-heated oven to medium heat and bake for 25-30 minutes; to determine whether it is baked, insert toothpick.
  5. Turn off oven and leave cake inside for a couple of more minutes.
  6. While warm, cover cake with 3 tablespoons of the apricot marmalade left at room temperature, and then drizzle chocolate glaze on the top.

Enjoy lent with this adorable cake!

 

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