Lenten CakeMar 1st, 2012 | By Peter Minakis | Category: Baking, Cake, Dessert, Featured, Flour, Fruit, Greek, Lent, Olive Oil, Spices, Sugar
It’s good to see so many clicking and looking for Lent-friendly dishes – just a few days ago this site experienced the largest spike it traffic EVER. Thank you! A quick look at the links to all of my Lent-friendly dishes and you’ll see that the sweet side of Lent is a little lean – few recipes and my goal this year is to pad that part of the list.
This recipe come from my mom’s good friend Helen who was kind enough to send a piece of cake for me to try and I almost immediately contacted her and asked for the recipe. The concern with many egg-free cakes is that the cake may be dense, that horrid taste of baking soda is unmistakable and perhaps the cake is dry. This Lenten Cake defies all those prejudices with the use of olive oil for moistness, ground almonds giving some lift and neutralizing any baking soda after taste and the amount of sugar in here is moderate with dried fruits rounding out the sweet aspect.
There’s ground cinnamon and clove, chopped nuts, toasted sesame seeds and dried fruit for texture, lots of orange and lemon zest to brighten the flavours and best of all…it’s easy to whip up. Gather the ingredients, prepare them and mix the batter while your oven is pre-heating.
For the Lenten Cake (Νηστισιμο Κεικ) recipe and more, purchase my Everything Mediterranean cookbook.
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