Moroccan date, walnut and orange cake

Moroccan date, walnut and orange cake
Makes: 1 x 23cm cake
Preparation time: 40 minutes
Baking time:approximate|y l hour
Oven temperature: 160°C

• 330ml (300g) butter
• 295mI (250g) sugar
• 8 large eggs
• 500ml (270g) self-raising flour
• 10ml ground cinnamon
• 10ml ground nutmeg
• 5ml ground cloves
• 125ml milk
• 125ml fresh orangejuice
• 5ml orange rind, grated
• 250ml stoned dates, chopped
• 250ml walnuts, chopped
• 60mI cake flour

• 165mI (150g) butter
• 900mI (470g) icing sugar, sifted
• 30ml lemonjuice
• 30ml honey
• candied orange peel, to decorate

1 Beat the butter and sugar together until creamy. Add the eggs one at a time, beating well after each addition.

2 Sift the flour and spices together and fold into the egg mixture. Add the milk, orangejuice and rind.

3 mix the dates and walnuts with the flour, then fold into the batter. Spoon into a greased and lined
baking tin. Bake in a preheated oven for an hour or until a skewer comes out clean. Leave to cool
beforeturning out. Ice once completely cool.

4 Icing Beat the butter until creamy. Beat in the remaining ingredients until smooth. Spread over the cake.
Decorate with candied orange peel. Candied orange peel Cut the rind of two or three oranges into thin strips. Heat 60ml orangejuice and 60ml water together with 250ml sugar in a saucepan. Add the rind and simmer for 20 minutes or until syrupy.

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