Vegan gingerbread with orange juice
Description
The recipe won't take much time. Making a fasting gingerbread is no harder than making a regular one. In fact, it's essentially the same as the cake we're all so used to. Yes, for some reason foreign words often seem more familiar to us than our own native Russian ones. And yet, not so long ago, gingerbreads were sold at markets and baked in every cottage for holidays. Let's revive these traditions.
Instructions
- 1
Step 1
To prepare this dessert, I decided to use fresh natural orange juice. For this, I needed 4 oranges, which I squeezed by hand. By the way, you can press the pulp with a spoon. Small pulp fibers won't harm the cake! But before squeezing the juice, I first grated the oranges and collected the zest from the peel. The zest will also go into the batter.
- 2
Step 2
Mix vegetable oil with orange juice. Add sugar, baking powder, grated cinnamon, and cloves. Pour in a shot of brandy. Sift flour through a sieve and beat the mixture thoroughly with a mixer.
- 3
Step 3
Now take the nuts. I have walnuts left from summer. I'll prick them and remove the shells. Soak the raisins in warm water beforehand—this will minimize any grittiness. Add the washed raisins and crushed nuts to the dough, and mix everything thoroughly.
- 4
Step 4
Grease the baking pan. Place the dough in it, and sprinkle berries on top—use any berries you have, as you prefer. Bake in a preheated oven at 170°C for 45 minutes. The cake is ready when a fork inserted comes out clean. Remove the baked cake, sprinkle sesame seeds on top, and cover with a towel. Serve warm or cold.