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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