This is a cake made of terribly easy ingredients – eggs, butter, flour, and sugar – that’s besprent with bits of dates, raisins, and walnuts. These batty add simply the proper texture, and cinnamon powder and a pinch of ginger add aroma and color to the flour accustomed to create this distinctive bread.
flour accustomed create this bread, which is thus characteristic of Mexican culinary art.
Ingredients: yields twelve servings
- 200 g dried dates, alveolate and alveolate
- 250 g butter and a bit additional for greasing the pan
- eight egg yolks
- 200 g sugar
- 10 egg whites
- 120 g flour and a bit additional for flouring the edible fruit
- ½ teaspoon ginger
- 1 teaspoon cinnamon powder
- 150 g (4 oz) walnuts fifty g (3 oz) raisins
- three tablespoons granulated sugar
Chop the dates into not too fine items. Set aside.
Soften the butter to form additional plastic. combine during a bowl with the cut dates.
chopped dates. Set aside.
Put the eight egg yolks and 1/2 the sugar (100 grams) in a bowl.
With a hand whisk, beat the egg yolks with the sugar till the mixture thickens and is nearly white in color. Set aside.
Gradually add tablespoons of butter and dates to the bowl with the sweet yolks.
Gradually combine these ingredients with the electrical mixer on low or medium power.
or medium power. once the dough is sleek, set aside.
To obtain the softened butter, you want to leave it out of the icebox
for one to a pair of hours (depending on the temperature at that you’re operating and therefore the season) or place it within the icebox for
the season of the year) or place it within the microwave for less than some seconds, ensuring that it doesn’t soften.
but confirm that it doesn’t soften utterly.
In another bowl, beat the ten egg whites with the mixer. after they begin to
consistency, add the opposite one hundred grams of sugar, and continue beating till the egg whites square measure
whisk till soft peaks kind (light stiff peaks).
Add 1/2 the stiff egg whites to the previous mixture. Stir in close motions. Reserve the opposite 1/2 the egg whites.
Sift the flour beside the ginger and therefore the cinnamon powder, passing it through a fine sieve
through a fine sieve in order that there aren’t any lumps.
Pour the sifted flour with the spices into the bowl of dough and blend for some seconds with a picket spoon.
a few seconds with a picket spoon till everything is combined.
With a knife, chop one hundred fifty grams of walnuts. Flour this batty beside the raisins and shake off the surplus flour. Add this batty to the dough and blend well.
dough and blend well.
It usually happens that the raisins and walnuts, and alternative similar batty, stay at rock bottom of the dough.
nuts, stay at rock bottom of the bread or cake once baked. To prevent this from happening, these ingredients ought to be floured beforehand and therefore the excess flour jolted off shakes off excess flour before adding them to the mixture to be baked within the kitchen appliance.
into the kitchen appliance.
Finish by adding the opposite 1/2 the reserved egg whites to the batter.
reserved. rigorously fold them in till a homogenized mixture is obtained.
Heat the kitchen appliance to 180ºC. Brush the cake pan with one tablespoon of unfrozen butter and line the rock bottom of the pan.
melted butter and line rock bottom and sides with baking paper. Pour the
Pour the mixture into the mildew and place during a highly regarded kitchen appliance.
Bake for regarding one hour or till a pick inserted into the middle of the loaf
a pick into the middle of the bread and it comes out utterly clean.
Remove the bread from the kitchen appliance and let it cool. Unmold by actuation the baking paper
Using a fine sieve, sprinkle the granulated sugar over the highest of the bread.
Cut into generous parts.