Sharing interesting recipe the so-called Jamaican cake - fragrant and very easy to prepare. It tastes like a cupcake Lenten baking based on tea, but instead of tea leaves, syrup brewed with raisins and spices is used here. It is this that gives baked goods their characteristic caramel color. Thanks to the bouquet of spices, the cake turns out to be spicy and slightly sweet, but it is important not to overdo it - too much cinnamon and vanilla will make the taste so bitter that it will be impossible to eat!
Will it be a full-fledged replacement for Easter cake? Of course not, this is first and foremost a cake, and a lean and yeast-free one at that. However, if you are a vegetarian or for some other reason prefer lenten baking, the cupcake is quite suitable as Easter cake. Yes, the structure of the dough is not so loose and porous, because there is no fermentation process, there are no eggs in the composition and butter, no milk flavor. But on a vegetarian table, a Jamaican cake, baked in the form of a cake or a ring, can take a festive place. Especially if you decorate it with a snow-white cap of icing and bright sprinkles. The recipe will also appeal to novice cooks who have not yet decided to try a rich yeast Easter cake, but really want to decorate the table. holiday baking. You have to start somewhere, and Jamaican Vegetarian Cake is a good choice!
Total cooking time: 50 minutes
Cooking time: 30 minutes
Yield: 1 serving, 300 g
Ingredients
- wheat flour - 200 g
- water - 1 tbsp.
- raisins - 1 tbsp.
- sugar - 4 tbsp. l.
- ground cinnamon - 3 chips.
- nutmeg- 1 chip.
- vanillin - 1 chip.
- salt - 1 chip.
- baking soda - 1.5 tsp.
- vegetable oil - 1.5 tbsp. l.
- citric acid - 0.5 tsp.
Preparation
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We wash the raisins, changing the water several times. Add sugar, salt, vanillin, cinnamon and nutmeg. Fill with clean cold water and put the pan on the fire.
Bring to a boil and simmer over low heat for 2-3 minutes. You can add 1 star anise to enhance the flavor (don't forget to remove it when the raisins are cooked in the syrup!). Add baking soda to the boiling aromatic mixture, stir quickly and remove the pan from the heat. When adding soda, a reaction should occur - it will foam strongly and go out after a few seconds. Cover the boiled raisins with a lid and leave to cool in the syrup for 10 minutes.
Important! If the raisins are too sweet, then the soda in boiling water may not be completely extinguished. Therefore, for insurance, add 0.5 tsp to the dough. citric acid(it can be mixed with flour). Then the baked goods will not have a soda taste.
Sift flour into a deep bowl (200 grams is 1 glass with a good top), add refined vegetable oil and pour in the warm raisin syrup.
Mix the dough thoroughly with a tablespoon until smooth. It should turn out moderately liquid, a little thicker than for pancakes.
For baking, a regular iron pan for paskas is suitable, which needs to be greased. It is very convenient to bake in special disposable paper molds that do not require lubrication. You can put a sheet inside parchment paper so that it protrudes beyond the edges of the mold and pin it at the top with a stapler - this will prevent the “cap” of the Easter cake from burning, and besides, paper mold It won’t get oily and will look neater.
Fill the baking pan not to the very top, leaving room for the dough to rise. Bake in a preheated oven at 180 degrees for 25-30 minutes, check readiness with a wooden skewer. In a medium tin designed for a 300-gram cake, the cap grew about 5 cm above the edge and cracked beautifully.
Let the cake cool completely in the oven and decorate with powdered sugar or icing.
- Prepare the dough. To do this, mix yeast and a teaspoon of sugar, a tablespoon of flour and add warm water (50 ml).
- Leave the dough in a warm place. The dough should rise 2-3 times.
- Rinse the dried apricots and pour 1/2 cup hot water. Leave for 15 minutes. Rinse the raisins.
- Rinse the dried apricots and pour half a glass of hot water. Leave for 15 minutes. Rinse the raisins.
- Place the dried apricots along with water in a blender bowl, grind into a puree, add sugar, salt and mix.
- Add raisins and dough to the dried apricots, stir.
- Sift the flour and add to the dried apricots. Knead the dough. If it sticks, lubricate it. olive oil, but do not add excess flour.
- Grease the cake pan with olive oil. Now you can lay out the dough and cover with a clean napkin.
- Let the future Easter cake stand in a warm place for several hours. The cake should rise two to three times.
- Preheat the oven. 180 degrees will be enough. We leave the cake for 30 minutes, sometimes for 40 - keep an eye on it.
- Let the finished cake cool slightly, then remove from the mold.
- Preparing the glaze. Mix powdered sugar and lemon juice. Brush the top of the cake with glaze and decorate as desired - for example, with decorative sprinkles.
Very interesting and unusual Easter cake, because it is lean, tasty, and the dough is made with dried apricots! 
Opara:
100 ml. water,
1 tsp. Sahara,
11 gr. dry yeast,
1/4 cup flour (40 gr.).
Dough:
3.5-3.75 cups flour,
150 gr. dried apricots,
1 glass of water (250g),
0.5 cups sugar,
0.5 tsp. salt,
100 gr. raisins,
1 p. vanillin.
If desired, add the zest of one orange for extra flavor.
Glaze:
100 gr. powdered sugar,
3-4 tsp. lemon juice(15-20g).
Dissolve sugar and yeast in warm water. Stir in flour. Leave until the mass doubles or triples. 
While the dough is rising, prepare the dried apricots.
Wash the dried apricots, pour a glass of boiling water and leave to cool until warm. Place the dried apricots and water into a blender bowl. Beat until smooth puree. Add zest.
Add sugar, salt and vanillin. Beat again.
Pour the puree into a large bowl. Stir in rinsed raisins. Pour in the dough and stir.
Add 2.5 cups of flour. Mix with a spoon. You will get a soft sticky dough. Pour 1 cup of flour onto the table and dump the dough onto it. Knead into a plastic dough, slightly sticky inside.
Do not add more flour, otherwise the dough will become too long. If the dough is too sticky, grease its surface with vegetable oil.
Place the dough into the molds. It should occupy one third of the height. Cover the top of the mold with a foil cap and place in a warm place until the dough increases 2-3 times, the dough should rise to the edge of the mold. Preheat the oven to t=180-200°C. Place a container of boiling water on the bottom of the oven. Place the pans with Easter cakes in the oven and bake.
Leave the finished cakes for 10-15 minutes in the switched off oven with the door ajar. Remove the cakes from the oven, coat the tops with icing to taste and decorate.
Have a clean and bright holiday! 
Easter cake tastes the same as regular one, but at the same time low in calories
suitable for vegetarians
Dedicated to all meat lovers and vegetarians...
A difficult recipe for Lenten Easter cake home cooking step by step with photos. Easy to prepare at home in 2 hours. Contains only 249 kilocalories. Author's recipe for home cooking.
- Preparation time: 18 minutes
- Cooking time: 2 hours
- Calorie Amount: 249 kilocalories
- Number of servings: 8 servings
- Complexity: Not an easy recipe
- National cuisine: home kitchen
- Type of dish: Bakery
Ingredients for eight servings
- Bananas (ripe) 1 pc.
- Fructose 0.5 cup. (200 ml)
- Pineapple juice 40 ml
- Baking powder 2 tsp. l.
- Flour 250 gr
- Raisins 50 gr
- Water 180 ml
- Vegetable oil 3 table. l.
- Salt 0.2 teaspoon l.
- For the glaze:
- Powdered sugar 6 table. l.
- Water 1 table. l.
- Lemon juice (or orange) 1 teaspoon. l.
Step-by-step preparation
- Grind the banana into puree using a masher or blender.
- Add juice, water, vegetable oil. Knead.
- Add fructose, then a pinch of salt, raisins and baking powder.
- Add sifted flour.
- Knead the viscous dough. Fill the molds approximately ¾ full with dough.
- Bake for about 45 minutes at 180 degrees C.
- Remove the finished Lenten Easter cakes from the oven and leave to cool. Then carefully remove them from the molds.
- Preparing the glaze. To do this, mix all the ingredients, put on water bath and cook for 7-10 minutes until thickened. Lubricate the lean cake with the resulting transparent glaze.
Easter cake tastes the same as regular one, but at the same time low in calories
suitable for vegetarians
Dedicated to all meat lovers and vegetarians...
A difficult recipe for homemade Lenten Easter cake step by step with photos. Easy to prepare at home in 2 hours. Contains only 249 kilocalories.
- Preparation time: 8 minutes
- Cooking time: 2 hours
- Calorie Amount: 249 kilocalories
- Number of servings: 8 servings
- Complexity: Not an easy recipe
- National cuisine: home kitchen
- Type of dish: Kulichi
Ingredients for eight servings
- Bananas (ripe) 1 pc.
- Fructose 0.5 cup. (200 ml)
- Pineapple juice 40 ml
- Baking powder 2 tsp. l.
- Flour 250 gr
- Raisins 50 gr
- Water 180 ml
- Vegetable oil 3 table. l.
- Salt 0.2 teaspoon l.
- For the glaze:
- Powdered sugar 6 table. l.
- Water 1 table. l.
- Lemon juice (or orange) 1 teaspoon. l.
Step-by-step preparation
- Grind the banana into puree using a masher or blender.
- Add juice, water, vegetable oil. Knead.
- Add fructose, then a pinch of salt, raisins and baking powder.
- Add sifted flour.
- Knead the viscous dough. Fill the molds approximately ¾ full with dough.
- Bake for about 45 minutes at 180 degrees C.
- Remove the finished Lenten Easter cakes from the oven and leave to cool. Then carefully remove them from the molds.
- Preparing the glaze. To do this, mix all the ingredients, place in a water bath and cook for 7-10 minutes until thickened. Lubricate the lean cake with the resulting transparent glaze.
