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Tea Cake

Deel op Facebook Print Recipe

Ingredients

Ingredients for 2 Rehrücken pans

  • 5 oz 150 g Dates
  • 1 cup 250 ml Water
  • 3 tbsp Rum
  • Zest of 1 orange
  • 4 Egg yolks
  • 1 cup 250 ml Heavy cream
  • 3.5 oz 100 g Raisins
  • 2 oz 50 g Candied lemon peel
  • 2⅔ cup 400 g Whole wheat flour
  • 4 tsp 20 g Organic baking powder
  • 4 Egg whites
  • 3 tbsp 40 g Granulated sugar
  • Butter or untempered vegetable margarine and
  • Whole wheat breadcrumbs for the pans

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Chop the dates.
  • Boil until soft in half the water, the orange zest, and the rum.
  • Let cool, add the egg yolks, and purée with an immersion blender.
  • Blend ¾ of the flour with baking powder and mix with the rest of the water.
  • Butter the Rehrücken pan and sprinkle with breadcrumbs.
  • Whip the cream and fold into the batter.
  • Mix the raisins and candied lemon peel with the rest of the flour.
  • Beat the egg whites to stiff peaks with granulated sugar.
  • Fold the flour with dried fruit into the batter alternating with the egg whites.
  • Fill the Rehrücken pans and bake for about 1 hour.
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Course; Cake
Cuisine; Austria / European