course, this cake is quite different in the original name. And of course that is not in the form of muffins. However, if you look at the photo grandma's handwriting, you'll find that even the original name has nothing to do with what is in the recipe. Specifically, it should be "Fasting black cake."
Well, fasting is. However, neither is black, nor is the cake. However, in the spirit of Lent, I wanted to make you something sweet, and lean. Now, what goes in the cake glass of wine, I do not know if he cancels posnost, since - as far as I know, and very few know about the church thing - during the fasting should not be consumed alcohol. In this case, if you really care to play by the rules, put another liquid. Grape juice, for example.
I said I was not black. Although the handwriting is so uflekan to do I'm not sure to write "black" in the title. This is not the only problem with the manuscript. Stains are prevented him so much to tell amount of honey in the recipe, so I did it on his own, well I passed. Second, the measures are given in fractions, but does not say what these fractions are related, so I have them freely interpreted - sometimes applying the measure on the glass (because the first measure in the recipe is "one glass") and sometimes to a kilogram (because a quarter cup of sugar was certainly enough for najumerenije sweet cake).
Before I explain what it all added, taken away and invent, to try to interpret handwriting:
- 1 cup white wine (200 ml)
- 250 g sugar
- 1 / 4 cup honey
- 1 / 4 cup oil
- 250 g ground nuts
- little nutmeg
- teaspoon baking soda
- cup flour and
first liquid ingredients are mixed, and the then add dry. All are mixed and baked in a wooden spoon greased bread mold for 40 minutes at 160 degrees.
OK? Just sounds ridiculous, but that's just one interpretation of a cryptic manuscript that raises tremendous dilemma, and I have them resolved as follows: first
What wine? Black or white? I put white because it almost always puts in the cookies. That is, since I made the cake twice (more about that later) I put a chardonnay, and rose a second time. However, it is possible that the qualification "black" in the title alludes to the prescription of red wine. Of course, one glass of wine would not have a cake made with black than gray, so I rejected this variant.
second flour absorbs much , says the original recipe. Since I did not want me to drop the dough is too dry, I put a glass and flour, although it could be added yet. I had in mind that the dough goes a quarter of a pound of ground walnuts, which play a role flour and this is sufficient.
third I wanted after all means that the cake is just that. black, so I added one tablespoon cocoa . Later I made the cake without it, but I more liked to.
4th Since I had only 200 g ground nuts, those remaining 50 g offset I chopped nuts and it turned out very nice. Maybe next time I put a little more.
I made a mistake when I baked in the silicone mold instead I took the classic and overlaid it on a greased bakpapirom. This dough is very sticky. I Come on now what is stuck, it happens. However, what the cake is done visually unrepresentative happened some 30 minutes after it began to bake it, when I pulled to the side and see if it was done. How am I bocnula, so the "top" of cakes snapped in half lengthwise and collapsed.
At that moment I came to all zafrljačim in a trash bin. But curiosity was stronger. I left him for another ten minutes in the oven (because, yes, it turned out that he was done) and when I took out I had to try it. And then came the twist in the plot. The lowfat cake while hot, and while alcohol is not yet completely vanished from it (later this wine notes losing) is something quite special. On the one hand, no discernible taste and aroma of wine. Well nuts. And nutmeg. And honey. And cocoa. Wonderful.
Then it became clear that his enthusiasm I have to share with the public, but I can not paint him in this state (in the end I still courage) and I'll have to re-create in a more stable format, so I opted for muffins. And then I took instead of white wine rose (in fact, pink is Una izabarala in a supermarket with the comment: "This! This! This mom loves me." Blamaža month.) And decided to overlook it because the cocoa grandmother has a recipe.
All Overall, the cake flavors and ingredients reminiscent of gingerbread, but not keksast, but a full and luxurious. Probably the best lowfat dessert I've ever tasted and we will certainly enter into the regular repertoire of cakes that right because it is very special. Up to you to make sure I'm right.
Update 24 hours later: Overnight, muffins have become much more compact - a hard crust has softened, and soft bottom hardened and got the consistency of classic muffins, which proves that the eggs in this case are not necessary. If you can sečekate.
Tipsy Vegan Muffins
This cake is so far from the original I went ahead and changed its shape as well turning it into muffins. The original states that it's a "Black Lenten Torte", but this is not true. It is meant to be consumed in times of Lent, so how appropriate that I'm posting it now. The omission of products of animal origin also makes it vegan.
Everything about the recipe is simply wrong. First of all, the measures are given in fractions, but it is unclear what these fractions refer to - it simply says 1/4 sugar, or 1/4 oil. An expected amount of sugar for your average cake could be 1/4 kilo (250 g), but it is unlikely that a cake requires no more than 1/4 of a cup of sugar, and vice versa, a quarter of a cup of oil would be OK for a cake, but a quarter of a litre would be way too much. So I tried to follow basic baking logic while interpreting the obscure instructions. And this is the recipe I more or less invented:
- 1 cup (200 ml) white wine
- 250 g sugar
- 1/4 cup honey
- 1/4 cup vegetable oil
- 250 g ground walnuts
- a pinch of nutmeg
- 1 Ts baking soda
- 1 1/2 cup flour
- 1 Tbsp cocoa
Pre-heat the oven to 160 degrees C. Mix all the liquid ingredients. Mix the dry ingredients separately, then fold into the liquid mix with a wooden spoon. Take a bread form and line it with well-greased baking paper (the dough is very sticky and you want to take all measures of precaution). Bake for 40 minutes. Do not take out of the oven beforehand, do not test with a toothpick to see if it's ready. Best eat while warm (crumbly with an alcoholic aftertaste), or let them rest for 24 hours Which will improve their texture and make them much more compact.
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