Date and Raisin Cake

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 6 - 8

These cakes are a perfect dessert with tea or coffee and are renowned for their long shelf life. This dessert has been around since Ancient Rome, but it gained particular popularity in the 16th century. Their dense texture crumbles softly on the tongue when mixed with hot drinks. The use of dates and raisins makes this cake sweeter with less sugar.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 cups chopped pitted dates
1 cup orange juice
1.5 cups premium flour
0.5 cups of sugar
1 teaspoon of baking soda
0.5 tsp baking powder
1/4 teaspoon salt
1/4 tsp ground cloves
1 large egg
1/4 cup vegetable oil
3/4 cup golden raisins

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Cooking the dish according to the recipe:

Preheat oven to 175°C and grease a 21cm x 11cm loaf tin with butter.
Bring the dates and orange juice to a gentle simmer. Remove from heat and cool to room temperature.

Sift the flour, sugar, baking soda, baking powder, salt, and cloves into a bowl. In a separate bowl, whisk together the vegetable oil and egg. Add the egg mixture and dates to the flour mixture and mix until smooth. Stir in the raisins.
Scrape the mixture into the prepared pan and bake for about 45 minutes, until a toothpick inserted into the center of the cake comes out clean.
Let cool for 10 minutes, then remove from pan to cool completely.

Author of the recipe - Anna Olson is a pastry chef and television host.

Categories:

recipe / Desserts / Cupcakes, biscuits

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