A pleasant sweetness is given to this cake contained in its composition. dried fruits. No sugar or artificial sweeteners. AT raisins, dried apricots and dates contain enough fructose to make a cake became really tasty. It is baked simply and consists of one cake coated with chocolate icing. Sweetener for cake served with dried apricots, raisins and orange juice. A cinnamon will complement baking with its magical aroma. Apply chocolate to the cake icing sweetened with dates and enjoy. Such a cake It is prepared quickly and is suitable for daily tea drinking. value per serving: (10 cakes total) Calories 340, total fat 19 g., Saturated fat g., Proteins 5 g., Carbohydrates 41 g., Fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 1 hour. 30 min. Difficulty: easy. Quantity: 10 cakes. B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cake
- 2 tsp baking powder
- 110 gr. butter, room temperature + optionally to lubricate the mold
- 2/3 Art. dried apricots
- 2/3 Art. light raisins
- 1 tbsp. l orange juice + 0.5 tsp orange zest (from 1 orange)
- 1 and 3/4 Art. whole grain confectionery flour
- 1 tsp ground cinnamon
- 0.5 tsp fine salt
- 1 large egg + 1 large yolk
- 1 tsp vanilla extract
- 0.5 tbsp. sour cream
Glaze
- 5 pitted dates chopped
- 30 gr chocolate without sugar, coarsely chopped
- 0.5 tbsp. fat cream
- 1 tbsp. l cocoa powder
Recipes with similar ingredients: confectionery flour, chocolate bitter, cocoa, eggs, cream, sour cream, dried apricots, raisins, dates, Orange juice, cinnamon
Recipe preparation:
- Preheat the oven to 175 ° C and grease the mold with butter for baking size 20×20 cm.
- Set aside separately for 1/4 tbsp. dried apricots and raisins and chop cubes. Put the remaining dried apricots and raisins in a medium bowl size and fill with very hot water, let it brew until dried fruits will not become very soft, about 5 minutes. Drain and chop dried fruits in a food processor with orange juice until smooth.
- In a medium-sized bowl, combine flour, baking powder, cinnamon and salt. In a large bowl with an electric mixer at medium speed whip the butter until smooth. Add dried fruit puree and whisk again. Add the egg and egg yolk, vanilla and orange zest and beat to evenly distribute the ingredients.
- Reduce mixer speed to medium and add half flour mixture, then all the sour cream, and then the remaining flour mixture, as stopping the mixer to scrap the dough down the walls of the bowl (it’s okay if there are a few lumps in the test). Stir in diced dried fruit.
- Put the dough in the prepared baking dish. Bake until golden color, until the cake is springy when pressed lightly, and a toothpick inserted in the center will not come out clean, 25-30 minutes. Cool on a wire rack without removing the cake from the mold.
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Glaze
Soak the pieces of dates until they become very soft, for about 5 minutes. Drain and transfer dates to the kitchen harvester. Put the chocolate in a small microwave bowl and heat in microwave at intervals of 30 seconds, stirring until it will melt and not become homogeneous. Transfer to dates with heavy cream and cocoa powder. Beat until smooth. masses.
- As soon as the cake has cooled completely, smear it chocolate date glaze. Slice into squares and serve.
