share interesting recipe the so-called Jamaican cake - fragrant and very easy to prepare. It tastes like a cupcake lean pastries on tea, but instead of tea brewing, syrup boiled on raisins with spices is used here. It is he who gives the baking a characteristic caramel color. Thanks to the bouquet of spices, the cake turns out spicy and slightly sweet, but it is important not to overdo it here - too much cinnamon and vanilla will make the taste so bitter that it will be impossible to eat!
Will it become a full-fledged replacement for a rich Easter cake? Of course not, this is primarily a cake, besides lean and yeast-free. However, if you are a vegetarian or for some other reason prefer lean pastries, the cupcake will fit perfectly 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 and butter, no milk flavor. But on a vegetarian table, a Jamaican cake baked in the form of an Easter cake or a ring can take a festive place. Especially if you decorate it with a snow-white hat of icing and bright sprinkles. The recipe will also appeal to novice cooks who still do not dare to take a swing at a rich yeast Easter cake, but really want to decorate the table holiday baking. You have to start somewhere, and the Jamaican veggie 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.
Cooking
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We wash the raisins by changing the water several times. Add sugar, salt, vanilla, cinnamon and nutmeg. Pour clean cold water and put the pot 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 take it out when the raisins are boiled in syrup!). We put soda in a boiling fragrant mixture, mix quickly and remove the pan from the heat. When soda is added, its 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 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 baking will not taste like soda.
Sift flour into a deep bowl (200 grams is 1 glass with a good top), add refined vegetable oil and pour in warm syrup with raisins.
Thoroughly mix the dough with a tablespoon until smooth. It should turn out moderately liquid, a little thicker than on pancakes.
For baking, an ordinary iron pan for paska, which must be greased with oil, is suitable. It is very convenient to bake in special disposable paper molds that do not need lubrication. Sheet can be inserted inside parchment paper so that it protrudes beyond the edges of the form and chop it at the top with a stapler - this will prevent the “cap” of the cake from burning, besides, the paper mold will not be oiled and will look more neat.
We fill the baking dish 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 the readiness with a wooden skewer. In a medium mold, 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 steam. To do this, mix yeast and a teaspoon of sugar, a tablespoon of flour and add warm water (50 ml).
- Leave the brew in a warm place. The dough should rise 2-3 times.
- Rinse dried apricots and pour 1/2 cup hot water. Leave for 15 minutes. Rinse the raisins.
- Rinse dried apricots and pour half a glass of hot water. Leave for 15 minutes. Rinse the raisins.
- Put dried apricots together with water in a blender bowl, grind into puree, add sugar, salt and mix.
- Add raisins and dough to dried apricots, mix.
- Sift flour and add to dried apricots. Knead the dough. If it sticks, lubricate olive oil but don't add too much flour.
- Grease a cake mold 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. Kulich should rise two to three times.
- Preheat the oven. 180 degrees will be enough. We leave the cake for 30 minutes, sometimes it is possible for 40 - look after it.
- Allow the finished cake to cool slightly, then remove from the mold.
- Ready for frosting. Mixing powdered sugar and lemon juice. Grease the top of the cake with icing and decorate as you wish - for example, with decorative sprinkles.
A very interesting and unusual cake, because it is lean, tasty, and also dough on 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 cup sugar
0.5 tsp salt,
100 gr. raisins,
1 p. vanillin.
Optionally, zest of one orange for more flavor.
Glaze:
100 gr. powdered sugar
3-4 tsp lemon juice(15-20g).
Dissolve sugar and yeast in warm water. Mix in flour. Leave until the mass doubles or triples. 
While the dough is rising, prepare dried apricots.
Wash dried apricots, pour a glass of boiling water and leave to cool until warm. Transfer dried apricots with water to a blender bowl. Blend until smooth puree. Add zest.
Add sugar, salt and vanilla. Beat again.
Pour the puree into a large bowl. Stir in washed raisins. Pour in the broth and stir.
Pour in 2.5 cups of flour. Mix with a spoon. You will get a soft sticky dough. Pour 1 cup of flour on the table and dump the dough on it. Knead plastic dough, slightly sticky inside.
Do not add more flour, otherwise the dough will drag on. If the dough is too sticky, grease its surface with vegetable oil.
Put the dough into molds. It should take up one third of the height. Close the form from above with a foil cap and put in a warm place until the dough doubles in size, the dough should rise to the edge of the form. Preheat the oven to t=180-200°C. Put a bowl of boiling water on the bottom of the oven. Put the molds 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. Take the cakes out of the oven, brush the top with glaze to taste and decorate.
Have a clean and bright holiday! 
Easter cake tastes the same as usual, but at the same time low-calorie
suitable for vegetarians
Dedicated to all lovers of lean and vegetarians ...
Difficult recipe for lean cake home cooking step by step with photo. Easy to cook at home in 2 hours. Contains only 249 kilocalories. Author's recipe for home cooking.
- Preparation time: 18 minutes
- Time for preparing: 2 h
- Amount of calories: 249 kilocalories
- Servings: 8 servings
- Complexity: Difficult recipe
- National cuisine: home kitchen
- Dish type: Bakery
Ingredients for eight servings
- Bananas (ripe) 1 pc.
- Fructose 0.5 stack. (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 tsp. l.
- For glaze:
- Powdered sugar 6 table. l.
- Water 1 table. l.
- Lemon juice (or orange) 1 tsp. l.
Step by step cooking
- Grind the banana into a puree with a pusher or blender.
- Add juice, water, vegetable oil. Knead.
- Add fructose, then a pinch of salt, raisins and baking powder.
- Add sifted flour.
- Knead the sticky dough. We fill the forms with dough by about ¾.
- Bake for about 45 minutes at 180 degrees C.
- Ready lenten cakes are taken out of the oven and left to cool. Then carefully remove them from the molds.
- Ready for frosting. 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 usual, but at the same time low-calorie
suitable for vegetarians
Dedicated to all lovers of lean and vegetarians ...
A difficult recipe for homemade lean Easter cake step by step with a photo. Easy to cook at home in 2 hours. Contains only 249 kilocalories.
- Preparation time: 8 minutes
- Time for preparing: 2 h
- Amount of calories: 249 kilocalories
- Servings: 8 servings
- Complexity: Difficult recipe
- National cuisine: home kitchen
- Dish type: Easter cakes
Ingredients for eight servings
- Bananas (ripe) 1 pc.
- Fructose 0.5 stack. (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 tsp. l.
- For glaze:
- Powdered sugar 6 table. l.
- Water 1 table. l.
- Lemon juice (or orange) 1 tsp. l.
Step by step cooking
- Grind the banana into a puree with a pusher or blender.
- Add juice, water, vegetable oil. Knead.
- Add fructose, then a pinch of salt, raisins and baking powder.
- Add sifted flour.
- Knead the sticky dough. We fill the forms with dough by about ¾.
- Bake for about 45 minutes at 180 degrees C.
- Ready lenten cakes are taken out of the oven and left to cool. Then carefully remove them from the molds.
- Ready for frosting. To do this, mix all the ingredients, put in a water bath and cook for 7-10 minutes until thickened. Lubricate the lean cake with the resulting transparent glaze.
