Walnuts and dates
flavoured with orange juice are a delicious blend in this cake.
Marinate for 3-4 hours
16 soft dates
remove the stones and cut them into stripes
2 tablespoons
orange marmalade and
2 tablespoons
orange juice heat up until the marmalade has melted
1 teaspoon
Roohafza add and remove from the heat, pour them over
the dates and marinate for a few hours
Preheat the
oven
Pond Batter
Dough
100 g soft
salted butter beat until creamy
100 brown
sugar add and mix
2 eggs add one
by one beat until the mixture is light
120 g walnuts
coarsely crush and add
50 g soaked
sultanas add
Add the
marinated dates and its juice and mix well
100 g flour
and
1 teaspoon
baking powder sift into mixture and blend well.
Spoon dough
into the baking tin.
Line a
loaf tin, measuring 28 cm, with aluminum foil, grease the
foil and sprinkle flour. Keep ready. Bake for 40-50 minutes
in medium hot oven, or until cooked when tested with a
skewer. Cool in tin before turning it out.
Decorate: Make a little sugar syrup (2 tablespoons sugar
1 tablespoon water bring to boil) brush over the cake and
top with glazed walnuts.
