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LOCATION: Recipes >> Cake Recipes >> Orange Date 02

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Date and Orange Cake

150g fresh dates, pitted
Grated rind and juice of 1 orange
4 eggs, separated
1/2 cup castor sugar
1 1/2 cups self-raising flour
2 level teaspoons baking powder
125g butter, melted and cooled
juice of three oranges (3/4 cup)
1/2 cup castor sugar, extra

Preheat oven to 180 C and line a 23cm cake tin with silicon baking
paper. Grease the sides of the pan and sprinkle flour evenly across
the bottom and up the sides.

Pit the dates, slice finely lengthways into about 2mm widths, and
then chop to an even dice. Combine the orange peel and orange rind
in a bowl and add the dates. Soak for one hour prior to making the
cake. Strain the dates, reserving the juice and rind, and squeeze
them to remove excess moisture. Pour the castor sugar over the
egg yolks and beat until thick and pale. Add the baking powder to
the flour and sift into the egg yolk and sugar mixture.
Fold through the melted butter and reserved orange juice and rind.

Beat the egg whites to soft peaks and whisk in 2 tablespoons of
the extra sugar. Continue to whisk until stiff peaks form and the
sugar is dissolved. Add to the cake mixture and fold through.

Pour the batter into the tin and bake for 40 minutes. The cake is
cooked if a skewer inserted into the cake comes out clean.

Remove the cake and allow to cool while you combine the orange
juice and the remainder of the extra sugar. Stir briskly until the
sugar has dissolved.

Spoon the sweet syrup over the still warm cake. Serve with cream
and a sprinkle of icing sugar.

Yoghurt Topping

100 mls natural yoghurt
1 1/2 Tbsp honey
4 mint leaves, finely chopped

Mix all the ingredients together and serve with the cake.


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