Tea Cake
Ingrediënten
Ingredients for 2 Rehrücken pans
- 5 oz 150 g Dates
- 1 cup 250 ml Water
- 3 tbsp Rum
- Zest of 1 orange
- 4 Egg yolks
- 1 cup 250 ml Heavy cream
- 3.5 oz 100 g Raisins
- 2 oz 50 g Candied lemon peel
- 2⅔ cup 400 g Whole wheat flour
- 4 tsp 20 g Organic baking powder
- 4 Egg whites
- 3 tbsp 40 g Granulated sugar
- Butter or untempered vegetable margarine and
- Whole wheat breadcrumbs for the pans
Instructies
- Preheat oven to 350 °F (180 °C).
- Chop the dates.
- Boil until soft in half the water, the orange zest, and the rum.
- Let cool, add the egg yolks, and purée with an immersion blender.
- Blend ¾ of the flour with baking powder and mix with the rest of the water.
- Butter the Rehrücken pan and sprinkle with breadcrumbs.
- Whip the cream and fold into the batter.
- Mix the raisins and candied lemon peel with the rest of the flour.
- Beat the egg whites to stiff peaks with granulated sugar.
- Fold the flour with dried fruit into the batter alternating with the egg whites.
- Fill the Rehrücken pans and bake for about 1 hour.
--------------------------------------------------------------------------------------------------
