Date Cake and Coffee Scrolls.
Dates, dried fruits are excellent sweeteners for cakes, and adding extra richness as well. Here is my date cake, it is a quick mix, and tastes better days after. The ingredients are there in any family’s pantry, but if you don’t have them, they are easily available in any supermarkets.
The cake is very moist and sweet, It can be a winter pick you up cake, particularly after ciclings or light sports
Susi Date Cake
1 cup full self – rising flour
1/2 cup date, seeded and chopped
75 g unsalted butter, softened
1/3 cup vegetable oil
1/2 cup raw sugar
1/3 cup milk
1 tablespoon marmalade
Preheat oven to 175 degrees – conventional
Buttered and lined a loaf tin
Mix the date with a tablespoon of the flour, and keep aside
Place these ingredients in a large bowl: butter, oil, sugar, milk, marmalade, egg, and mix them together lightly
Add in the flour and mix together gently to make spoon drop consistency cake mixture.
Put the dates in and fold them gently to the cake mixture
Spoon the cake mixture onto the prepared tin, bake for 35-37 minutes until golden brown
Keep the cake in a tin for ten minutes before turning out, and put on a tray to cool
Sliced to serve as it is or sliced and buttered.
Keep it on an air tight container for a few days. It freezes well too.
A sliced date cake served with a hot cup coffee
Coffee scroll is one of my favourite sweet bread rolls to have with my tea, we used to get them from the local bakery on Sundays after church. I always want to try baking it, and I did it as I found a very good recipe from Dan Lepard’s Aussie Scrolls recipe. Dan is one of the judges in the TV show -The Great Australian Bake Off.
I baked a batch based upon the recipe, but I put some dried fruits and also I filled with cinnamon, coffee and sugar mixture.
Dan Lepard’s Aussie Scrolls – the recipe originally appeared in The Guardian
Pizza and Olive Bread
Using the same dough for the bread and the pizza, and it worked out very well. The dough is a mix of white and wholemeal flour. The ingredients for the dough: 2 cups white flour, 2 cups whole meal flour, 2 teaspoons dried yeast, 1 teaspoon sugar, 1/2 teaspoon salt, and a cup warm water. To prepare the dough, mix all the ingredients together, to make soft dough. Knead lightly until smooth. Proof the dough in a warm room for one hour until doubled in bulk. Punch the dough down, knead lightly. Now the dough is ready for the bread and the base of the pizza. Use any topping as you wish.
I used more than a half of the dough for the pizza base and the rest for the olive bread.
It is really celebration of my home made preserved kalamata olives. It took a long time to be ready but it was worth it. I have been using the olives for variety of cooking. The last time I baked olive and cheese muffins were delicious. This time I baked a fancy olive bread, and this olive bread would be delicious to be served with cheeses, or just feta cheese, sun dried tomato and a salad.
Have Fun Baking!
More baking and also more recipes.
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