Description
This recipe I brought from Bukhara, when, in the early ' 90s, we went with a friend to her sister. My family loved this cake, so often made it. Then there were new recipes, and this somewhere to hit, then forgotten. And recently, I found it! It was nice to enjoy the forgotten taste of this gorgeous dessert and plunge into the Eastern tale! According to the recipe, this cake is nothing covered, from the oven to the table. But I made it shiny honey-chocolate icing, which gave the dessert a new spark flavor! Cooking cake is very simple – all ingredients in a blender and the dough is ready!
Ingredients
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Sugar
0.75 cup
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Milk
250 ml
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Cream
200 ml
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Cards
200 g
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Honey
2 Tbsp
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Vegetable oil
3 Tbsp
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Flour
2.5 cup
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Soda
1 tsp
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Vinegar
1 tsp
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Condensed milk
5 Tbsp
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Honey
1 Tbsp
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Butter
3 Tbsp
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Cocoa powder
2 Tbsp
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Cinnamon
0.333 tsp
Cooking
Dates clear from the bones, cut into small pieces. Pour the hot milk and leave for 7-10 minutes.
Put dates and milk into a blender, chop.
Add honey, sugar, cream, vegetable oil, flour and soda, quenched Apple cider vinegar. Mix in blender on medium speed. Get that kind of dough, nice color "cream toffee". Sugar TM "Mistral" Demerara, give the cakes a nice flavor and a light caramel taste Oriental sweets!
Put the dough into shape, covered with oiled baking paper. I have a form with a diameter of 26 see
Put in the preheated oven and bake at 180 degrees for 40 minutes. The willingness of cake to check with a toothpick.
The finished cake pour chocolate glaze: melt the butter, condensed milk, cocoa and honey. Cook until thick bubbles.
Give the glaze to cool. You can warm the tea and set the table!
Of course, the icing still does not harden... was ordered - immediately cut! Very tasty! Cake lush, with a porous texture and a pleasant, unusual aftertaste – a real Oriental tale!
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