Lenten fruit cake with chia seeds
The cake was dense, very moist and unexpectedly delicious. I didn't expect this from Lenten baking. You can add more spices. It will be even more fragrant.
Spices can be used whole. In this case, the main thing is not to forget to take them out before the dried fruits are added to the semolina.
The cake can be made without chia. At the same time, exclude from the recipe the water that is used to soak the seeds.
Cover the chia seeds with water and leave to swell.
Wash dried fruits (I have a mixture of brown and black raisins, dried apricots and prunes). Cut large fruits into pieces the size of raisins.
Place all the dried fruits in a small saucepan or saucepan, pour in the tea, add salt, sugar and spices. Place on the fire and simmer for 3-4 minutes. Remove from heat and leave for 20 minutes. During this time, the “compote” will have time to cool to a warm state.
Pour semolina into a bowl and pour in the cooled “compote” along with dried fruits. Stir and leave for 10 minutes for the semolina to swell.
Add vegetable oil, flour, swollen chia seeds and baking powder. Mix thoroughly. You should get a sticky dough.
Line a cake pan with baking paper, pour out the dough and smooth the surface. Cover the pan with foil and place in a preheated oven.
The cake is baked in two stages. First 30 minutes at 200°C. Then the temperature is reduced to 180°C for another 30 minutes. The readiness of the cake is checked with a wooden stick.
Remove the finished cake from the oven. Cool without removing from the mold.