Date and almond mini cakes drenched in orange syrup
Ingredients
- 180g SPAR Cake Wheat Flour
- 100g almond flour
- 10ml (2 tsp) baking powder
- 100g SPAR Castor Sugar
- 60g SPAR Pitted Dates, chopped
- 80g SPAR Butter, melted
- 30ml (2 tbsp) SPAR Full Cream Milk
- 1 Large SPAR Egg
- 15ml (1 tbsp) vanilla extract
ORANGE SYRUP
- 100g SPAR Castor Sugar
- 125ml (½ cup) SPAR 100%
- Orange Juice
- rind of 3 oranges
- To serve (optional)
- whipped SPAR Long Life Cream
- SPAR Classic Vanilla Flavoured Ice Cream
Instructions
Preheat the oven to 180°C. Grease 2 cake tins of 10cm diameter each very well.
Combine the cake flour, almond flour, baking powder, castor sugar and pitted dates in a large mixing bowl.
In a separate bowl, mix the melted butter, milk, egg and vanilla extract well, and pour over the flour mixture. Combine well to incorporate, using a fork.
Spoon the mixture into the prepared cake tins and bake until cooked, about 25 – 30 minutes.
To make the orange syrup, add the castor sugar, orange juice and rind to a small saucepan and stir over low heat until the sugar has dissolved. Lower the heat and simmer until the mixture has slightly thickened.
Place the mini cakes on serving dishes and spoon over the warm syrup while the cakes are still hot. Serve with the cream or ice cream.
Notes
This dish is featured on the back cover
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