Cuisine of Slovenia’s Regions: Festive Cake with Buckwheat Porridge, Chocolate and Dried Lingonberries
- 250 g butter,
- 100 g ground almonds,
- 300 g white fine flour,
- 100 g rye flour,
- 100 mL milk,
- 3–4 tbsp honey/sugar,
- 1 sachet of baking powder,
- 2 eggs.
- 100 g buckwheat porridge,
- 50 g dried or pickled lingonberries,
- 6 tbsp chocolate paste.
Mix white flour, rye flour and baking powder in a bowl. Mix milk, ground almonds, honey/sugar and melted butter in a deep plate. Stir all together until smooth. While stirring, add the flour mixture gradually. Stir the resulted mixture again.
Roll out the dough on a floured work surface, cut along the edges, and put the rest on a baking tray or on a slightly deeper round baking tray. Pre-grease the baking tray with margarine, vegetable oil or butter. When the dough is ready, do the stuffing.
In unsalted water, cook buckwheat porridge. When ready, add dried lingonberries and chocolate paste. Mix all together thoroughly. Put the stuffing evenly on the baking tray with dough. Roll out the rest of the dough and cut into thin strips. Put them on the stuffing in the form of a random pattern. Put the cake in the oven preheated to 180 ºС. Bake for 35–40 minutes. The readiness of the cake can be checked as follows: take a toothpick or something similar and stick it into the dough; if there is some dough left on it, the cake is not ready yet. If necessary, you can bake it for a longer time. When the cake is baked, let it cool down completely. The cooled cake can be decorated with powdered sugar.