Yield: 8 Servings
|½ cup||Castor (granulated) sugar|
|½ cup||Breadcrumbs; made from stale bread|
|⅓ cup||Chopped dates|
|⅓ cup||Chopped figs|
|⅓ cup||Chopped blanched almonds|
|1½ tablespoon||Cornflour (cornstarch)|
|½ teaspoon||Baking powder|
|1 teaspoon||Grated lemon rind (fresh)|
|1 teaspoon||Grated orange rind (fresh)|
From: viv@... (Viviane Buzzi)
Date: 22 Feb 1995 03:53:35 -0700 Here is a recipe I found in te Epicure section of the Age newspaper today (Tuesday, 21/2/95). I have not tried it yet but it sounds yummy so I thought I would share it with everyone: It's very light and sticky with fruit and needs no icing or cream served with it (but go for it if you must! I personally think icecream would be good with it judging by the recipe...). Check carefully that it is cooked before taking it from the oven. Although it does no make a speck of difference to the flavour it will sink quite quickly in the middle if the centre is still a bit wet. The cake keeps very well for about 3 days.
Brush a 20cm/8inch cake tin with butter and line the base with non-stick baking paper. Separate the eggs. Beat the yolks and sugar until thick and light. Mix the breadcrumbs with the cinnamon, fruit, nuts, cornflour, baking powder and the orange and lemon rinds. Stir into the yolks, mixing well. Beat the whites until they hold stiff peaks and fold through a third at a time. Tip the mixture into the cake tin and smooth the top. Bake in a moderate oven (180C) for about 15 minutes, turn the oven down to 160C and bake until firm to touch. It will take bout a further 15 to 20 minutes.
Note: As the fruit is quite heavy and the mixture is very light, be sure to cut the dates and figs into very small pieces or you will find that they sink to the bottom of the cake. REC.FOOD.RECIPES ARCHIVES
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