• Sonora Valley

🤤Try our Date Bundt Cake!

Updated: Jun 25


Ingredients:

  • 100 gr room temperature butter plus a tbsp for greasing

  • 150 gr sugar

  • 6 eggs

  • 1 tbsp baking powder

  • 150 gr flour plus 3 tbsp for dusting the mold

  • 1 cup chopped walnuts

  • 1 cup chopped Sonora Valley Medjool Dates

  • 1/2 cup raisins

  • 250 gr powdered/confectioners sugar


  • 2 tbsp lemon juice

  • 1 egg white

Directions:


➡️Preheat your oven to 170°C o 340°F.

➡️Grease your bundt mold and dust it with flower. Tap the excess flour off.

➡️In a big bowl, using a wire whisk or an electric mixer, beat together the butter and sugar until smooth and creamy.

➡️Then, add your eggs one by one, waiting until each egg is incorporated before adding the next one. Once well mixed, fold in the flour and baking powder gently.

➡️When the dry ingredients have fully been mixed with the wet, add the walnuts, dates and raisins and stir them to distribute them evenly into the batter.

➡️Pour the mixture into your mold and bake for 35-45 minutes, or until you poke it with a toothpick and it comes out clean. Let it cool completely.

➡️While your cake is cooling whip together your egg whites and powdered/confectioners sugar. When the sugar dissolves, add the lemon juice and mix it in. If the glace is too thick, you can add more lemon juice.

➡️Once your cake has completely cooled, inverted onto a plate and pour the glace over it. Let it set for 5 minutes and serve!

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Mexicali, Baja California, México 

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