Cider praline cake
Instructions
Private dates the stone and cut the flesh into small pieces; in a saucepan melt at moderate heat, 180 g 230 g of butter, brown sugar and molasses, then remove the mixture from the heat and let it cool.
500 g sifted flour into a bowl, add the sugar and butter mixture and knead everything together until dough is smooth and homogeneous.
Pour the cider in saucepan used for molasses, and mix to absorb the residue of the compound which has been prepared, after which unite it, little by little, to the dough.
Add the pulp of dates, beaten egg and baking powder and blend thoroughly.
Pour the mixture into a baking pan of 25 cm in diameter, greased and floured, and cook in a preheated oven (160 degrees) for about 50 minutes, or until it is firm to the touch.
Finely chop the walnuts walnuts, place in a bowl along with the rest of the sugar, flour and butter and cinnamon.
Knead the ingredients with your hands so as to obtain a crumbled.
When the cake is baked, sfornatelo, spennellatene the surface with apricot jam and put over the crumbs.
New passes the pie in the oven for about 20 minutes, so that the Praline surface takes a nice golden color.
When finished, remove the cake from the oven, remove from pan and onto a serving dish and let it cool before serving.
Ingredients and dosing for 6 persons
- 540 g of flour
- 1 sachet of baking powder
- 220 g of butter
- 80 g of dates
- 270 g of cane
- 180 g of molasses
- 30 cl of cider
- 1 egg
- 40 g of walnut kernels
- 1/2 teaspoon of cinnamon powder
- 3 tablespoons of apricot jam