Sunday,22 July, 2018
Current issue | Issue 1148, 16 - 22 may 2013
Sunday,22 July, 2018
Issue 1148, 16 - 22 may 2013

Ahram Weekly

Sufra Dayma: Dried fruit and nut cake

One cake approx. 15 servings
2 1/2 cups all-purpose flour
1/2 tsp salt
1 packet baking powder
1 1/2 cups fine castor sugar
4 eggs
1 tsp vanilla extract
1 cup vanilla yoghurt
1 1/2 cups dried fruit (your choice): apricot, figs, prunes (chopped)
1/4 cup raisins
1 cup roasted almonds (or) pistachios (chopped)
1 tsp ground cinnamon
250 gms chopped butter (at room temperature)

Preheat oven to 180 degrees.  Lightly grease and dust a 26-28 cm diameter round cake pan, or a rectangular 36 x 56 cm base. Sift flour, salt, and cinnamon.  Leave aside.  Beat butter and sugar together until fluffy and pale.  Add eggs and vanilla, one at a time, beating well after each addition.  Add baking powder to flour mixture, blending it in gently.  Fold it into creamy butter mixture with fruit, raisin and nut mix.  Add yoghurt and continue hand blending.
When all ingredients are well integrated, pour into prepared pan.  Bake for 40 - 50 minutes, or until top is firm to the touch.  Allow to slightly cool, then transfer onto a wire rack.  When completely cool, top with icing, or sprinkle icing sugar on top and sides, or serve plain with cream or vanilla ice-cream aside.

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