Blueberries, dates and olive oil cake

Blueberries dates and olive oil cake.JPG

This cake is a mixture of sticky dates pudding and blueberries cake. Instead of butter or yoghurt with sour cream, I choose to use olive oil with blueberries and dates. I find it handy when I run out of butter or yoghurt and sour cream.

This cake is great for afternoon tea with friends. Its a great cake to serve in a picnic place and everyone can enjoy the moist and fruity flavour cake to accompany the BBQ food. It goes well with a strong brewed coffee and or English Breakfast tea.

Ingredients

480 g pitted dates, cut into pieces
750 ml water to cook dates
1 Tsp bicarb, for adding to dates
80 ml olive oil
1 Tsp vanilla grinder (powder)
450 g plain flour
1 1/2 Tsp baking powder
3/4 Tsp bicarb
Pinch of salt
4 large eggs (80 g, size)
300 g caster sugar
125 g blueberries, to fold in with batter
125 g blueberries, to gently press in on top

Method

Preheat oven to 150 degree C. Grease and line a 23 cm round spring form pan. Cut dates into small pieces straight into a big sauce pan filled with water and cook until soft about 7-9 minutes. Switch off heat add 1 Tsp bicarb and stir to mix well. Then add oil and vanilla and stir gently to combine.

Combine flour, baking powder, bicarb, and salt in a large deep plate. Use an electric mixer to whisk the eggs in a mixing bowl for 3 mins or until light and fluffy. Gradually add sugar, whisking until well combined.

Use a large metal spoon to fold flour mixture into egg mixture in 3 batches, alternating with dates mixture, until just combined . See note below. Fold in 125 g blueberries.

Spoon into prepared pan and smooth the surface. Now add the remaining 125 g blueberries; gently press into batter.Bake for 1 hour 40 minutes or until a skewer inserted into the centre comes out clean.

Switch off oven. Leave cake in oven with door close for 35 minutes. Then remove from oven set aside in the pan for 15 mins to cool before transferring to a container base to cool completely.

Serve with brewed coffee or English breakfast tea.

Note: Oven temperature vary. You might need more or less time. If cake brown too fast cover with foil. Do not over mix.

#helenscchinrecipes
#awesomedesserts

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