Cake with Dried Apricots and Dates Recipe
There is a huge amount of festive pastries, delicious and fragrant. All housewives try to please their loved ones. So, I offer you one of the options. A spicy, citrus-scented and delicious-tasting cupcake with dried apricots, tangerine juice and dates, without preliminary aging, will delight you at a festive tea party (does not contain alcohol - it is possible for children)
Servings 12
Cook Time 90 minutes
Ingredients
- 300 gram Dried apricots
- 250 gram Dates dried
- 250 gram Raisins
- 1 piece Tangerine large
- 350 gram Butter
- 200 gram Brown sugar
- 400 gram Flour wheat / Flour
- 1 teaspoon Soda
- 80 gram Walnuts
- Almonds petals or ground, to taste
- 5 pieces Chicken eggs
- 1 teaspoon Cardamom
- 0,5 teaspoon Ginger
- Vanilla sugar to taste
- Jam or jam without slices, to taste
Instructions
- Remove the zest from one large tangerine. Squeeze the juice out of it, you will need 40 ml.
- Wash and dry the dried fruits. Peel the dates from the seeds, cut into medium pieces, also cut the dried apricots, leaving a few slices untouched for the top. All products must be at room temperature. Add the tangerine zest to the dried fruit mixture. Turn on the oven and preheat it to t 170 degrees.
- To prepare, mix spices and soda. Fry the walnuts in a dry frying pan and peel them. Rub in a mortar, but not in flour, but in grits.
- RUB the soft butter with brown sugar. You can also take white sugar, but brown gives baking a delicate caramel flavor.
- Pour one egg at a time into the butter-sugar mixture, beating at a low speed of the mixer.
- Add the chopped nuts and mix.
- Stir the soda with tangerine juice, pour into the mixture, add the sifted flour. Combine into a homogeneous mass. Add all the dried fruits and mix quickly, stirring with a spatula from the bottom up.
- Prepare the molds, if necessary, lubricate with oil or cover with oiled parchment. You can bake a cupcake in one large form, it's at your discretion. This mass of dough was enough for 3 small cupcakes with a diameter of 16 cm at the bottom and one with a diameter of 12 cm at the bottom. the diameter is indicated at the bottom, because the cupcakes expand slightly towards the top.
- We send it to the preheated oven. Bake in large molds for 1 hour. On average, like me, 40 minutes. After baking, remove the cupcakes from the molds and cool on a grill or towel.
- Before serving, lubricate with thick jam or jam, applied in a thin layer. Let it soak in a little.
- Sprinkle with almond petals or ground nuts, put slices of dried apricots, sprinkle with powdered sugar.
- Enjoy your tea!