My sister and family came back from Dubai for Christmas holiday and to show us our addition to the family, her son. As it is her birthday, I bake her a cake on a very hot day temperature were 39 degrees C.
Using what I have at home as it’s too hot to go and get ingredients. Also, there were dates from Dubai, so why not use it in the cake to share it with everyone. This is a simple cake where I learnt that double and sour cream can be used to bake a cake. Using whipping cream as decoration on cake that I bought to go with ice cream.
The presentation of the cake is not what I have expected. I got distracted perhaps wanted to get to know my nephew my heart isn’t on my cake. Hence, my decoration were not well but as me a taste bud is what I look for. The cake were delicious and moist even though it’s presentation is not there. Let’s bake!!!
450 g craisins
750 g plain flour
300 ml double cream
300 ml sour cream
200 g caster sugar
1 1/2 c boiled water
4 Tsp cinnamon powder
2 Tsp Vanilla extract
2 Tsp baking powder
1 bicarb soda
6-8 strawberries, cut stems and some cut into halves
a handful of blueberries
zest of lemon
Preheat oven 180 degree C. Greased and line bottom and side with baking paper. Blend dates in boiled water using Nutri bullet and bicarb until soft and mushy then set aside. In a deep plate mix flour, baking powder, cinnamon and salt well. Set aside.
Beat butter and sugar until pale and smooth. Add egg, beat well each addition. Now add vanilla, double and sour cream, beat until well combined. Fold in flour mixture, do not over mix.
Next fold in dates and craisins. Pour or spoon batter into prepared baking tray. Bake for 1 hour and 45 minutes or until skewer comes out clean. Remove from oven and let cool for 20 minutes.
Turnover on to a serving plate. Decorate with strawberries, blueberries, whipped cream, zest of lemon and coco powder when it has cool completely.
Note: Oven temperature may vary. You might put in less time.