Date And Walnut Tea Cake

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Date And Walnut Tea Cake.

Date And Walnut Tea Cake
Fixings
FOR DATE JAM
100 gm seedless dates
30 ml water
FOR THE CAKE
200 gm flour
200 gm yogurt
100 gm castor sugar
100 gm margarine
100 gm pecans
75 gm date jam
5 gm baking powder
2.5 gm baking pop
20 ml milk
Planning
FOR DATE JAM
Grind dates in a blender for 7 to 8 minutes, adding a teaspoon of water at a time. You need it to be of spreadable consistency.
Spoon into a hermetically sealed holder, and store in the refrigerator. It will save for as long as 3 days.
FOR THE CAKE
Preheat the broiler to 180°C and oil a portion tin with spread.
Whisk together spread and castor sugar in a medium-sized bowl for 2 to 3 minutes, until delicate and cushy.
Add 75 gm date jam and join well. Presently, pour in the milk and give it a decent blend.
In a different bowl, filter flour, baking powder and baking soft drink together.
Crease these dry fixings into the spread sugar combination. Throw in the cleaved pecans and consolidate to get a smooth player.
Empty the hitter into the portion tin and prepare for 35 to 40 minutes.

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