Cupcake with dried fruit without oil and yeast - recipe with photo on Mcooker: the best recipes

Cake with dried fruits without oil and yeast

Category: Bakery products

Ingredients
eggs CO	3 pcs.
sugar	130 BC
strong black tea	130 BC
pitted dates	130 BC
pitted prunes	130 BC
raisins	130 BC
cognac (I have Riga balsam)	1 tbsp. l.
ground cinnamon	1 tsp with a slide
ground ginger	1 tsp with a slide
premium wheat flour	280 g
baking powder	2 tsp

Cooking method

You can use different dried fruits, you can put candied fruits, but I recommend not replacing the dates with anything. They give a peculiar sweetness and softness to the taste.
Cut dried fruits into large pieces, pour over strained hot tea. Leave on for at least 1 hour. I sometimes leave it overnight.
Beat eggs with sugar.
Sift flour along with baking powder and spices (otherwise the spices may not disperse well in the dough).
Gently add the sifted flour to the eggs and mix well. The dough will turn out pretty steep, it should be so. The main thing is to stir all the flour lumps.
If there is still water in the dried fruit, it is better to drain it, otherwise the cake may not cook well. Add dried fruits and cognac to the dough.
It is difficult to interfere with a spoon, it is more convenient to hand.
I bake in a rectangular shape 21 * 11 * 6 (L * W * H). It is advisable to grease the form with oil and sprinkle with flour.
If you interfered with your hand, then put the dough into a mold with it. Then wash your hand and smooth the surface of the dough with a wet hand.
I bake at 170^oFrom 60 min., In the lower shade. Then I switch to 2 tena (top and bottom), another 20-30 minutes. at 150-160^o... Remove from oven and chill on a wire rack.
The crumb will get dense, not crumble. More like fruit bread. I strongly recommend keeping the cake for 3-7 days in a cool place, the taste will be richer. In general, it can be stored for up to a month before use, uncut.
For storage: I keep it on a wire rack for a day after baking to dry. Then I wrap it in two layers of parchment and put it in a cool place (not in the refrigerator!).
Can be sprinkled with powder, covered with fondant, or wrapped in marzipan. Just before eating.

The dish is designed for

900 BC

Time for preparing:

OK. 30 min of work + waiting for soaking of dried fruits and baking

Note

Everyone in my family is passionate about baking, and I really love baking. The catch is that not all baked goods suit us - we have to limit sugar and butter. And also yeast. Are there many delicious cupcakes without butter? That's just it.
Once my mom found this recipe somewhere on the Internet and shared it with me.
When I baked for the first time, I was confused by the consistency of the dough before baking, and the cake burned a little. Then I was still at war with the mini-oven
Of course, the finished cake was immediately cut, I liked the taste, but did not impress me much. But my husband liked it very much! What else do I want? Until I tried prunes and raisins instead of kumquats and candied ginger. Then I was impressed. The result is a very "fresh" and almost summer taste.
Now we have 2 variations in use - a classic one for my husband and a citrus one for me. One difficulty, it is eaten very quickly and it does not work out for a week as expected. But I found a way out. I always bake 2 pieces at once. I give one to my husband to be torn apart, the second is "cured".
This cupcake has become a favorite, only eclairs with chocolate cream and chocolate icing can compete with it.