Garden sorrel, growing somewhere in a shady corner, in the summer after cutting repeatedly gives fresh leaves in contrast to the forest, quickly throwing peduncles. I recently had a handful after cooking soup, and I decided to bake a cake with sorrel, and to make it even tastier, I added nuts and prunes.
The basis for this cake is the hodgepodge, which includes ingredients for muffins and cottage cheese pies, in general, which I did not mix, but it turned out very tasty.
Ingredients: 1 cup flour, 2 eggs, 3 tbsp. spoons of sugar, 300 cottage cheese, 0.5 cups of kefir, 70 ml of sunflower oil, a handful of sorrel, 50 g of cheese, 50 g of prunes, 50 g of almonds.
We start traditionally: beat eggs with sugar.
Add sunflower oil, cottage cheese and kefir, beat again, getting a homogeneous mass.
We add soda, as kefir is a fermented milk product, soda in it is quenched and releases the gas necessary for raising the dough. To be afraid that all the gas will evaporate before baking is not worth it, everything will be fine.
Pour the flour and knead the dough a little thicker than on the pancakes.
Now we prepare the additives in the dough: we wash the dried and dried sorrel finely, leave the grated almonds, grate the cheese, also finely soak the prunes, soak them if necessary, and then cut them into small pieces.
Pour all the additives in the dough and gently mix.
The oven is heated to 180 degrees. Pour the dough into the mold. The need for lubrication is determined by the material from which the mold is made. Silicone, as we remember, is not necessary to lubricate, unless the form is the newest.
During baking, the cake will rise strongly, after cooling it may fall a little, but this is a normal reaction for this cake. Remove from the form cooled.
The taste of the cake is sour, very pleasant, as if it is cooked with berries, and, well, prunes gives it its inherent flavor. Do not have time to bake, and the pie is no longer on the plate.