Wednesday, 30 December 2009

Not Another Nutty Date Movie













Ok, another Christmas eating traditional, wonderful, but oh, so heavy, Finnish Christmas food for three days in a row is behind me! I spent Christmas with my Dad, as usual, and it is he, who always does all the cooking for Christmas. I only have to move from the sofa to the kitchen table and eat! :) I had promised to bake us a cake, maybe a date and nut cake I had baked earlier in December, but in the end had no time to do it and ended up buying us a lovely bûche de Noël complete with a little, green macaron artistically positioned on top. That bûche with Mövenbick's rose champagne ice cream was simply divine!! 

My recipe today is, however, not for a Christmas log, but that date and nut cake, but before that I would like to give  a virtual Season's Greeting to all my food blogging friends out there in the blogosphere in the form of a list of ten novels with a food in their title. I compiled this list as a part of a longer list for a reading challenge I'm taking part in next year & thought some of you might also find it useful. If you want to see my whole list for the challenge, it is here.


-Aimee Bender: The Particular Sadness of Lemon Cake

-Laura Esquivel: Like Water for Chocolate

-Joanne Harris: Chocolat

-Joanne Harris: Five Quarters of the Orange

-Lauren Liebenberg: The Volumtuous Delights of Peanut Butter and Jam

-Kate O'Brien: The Land of Spices

-Gaile Parkin: Baking Cakes in Kigali

-Mary Ann Shaffer and Annie Barrows: The Guernsay Literary and Potato Peel Pie Society

-Rosie Wilde: Life Is Too Short to Frost a Cupcake

-Jeanette Winterson: Oranges Are Not the Only Fruit


Date Nut Cake

Original recipe published in "Afternoon Tea - Iltapäivän teehetki" and modified by Cinnamonda.

2 dl boiling water
2 dl dates, cut into small pieces
2 dl nuts (I used cashews), in pieces (there were no nuts mentioned in the recipe, obviously a printing error...)
100 g butter  (or margarine)
2 dl sugar (I used brown sugar)
3 dl wheat flour (it says 3 2/3 dl in the recipe, but how an earth do I mesure 2/3 dl??? and at least in my case, the batter really needed 3 dl flour)
1 tsp baking powder
1 tps salt
1 tps vanilla sugar
1 egg

1. Preheat the oven to 175 Centigrade.
2. Butter a bread tin, or you may use slips of baking paper to cover the bottom and sides of the tin. That is what I most often do instead of buttering the tin, when the tin is rectangular.
3. Put the dates (that have been cut into pieces) into a bowl. Pour the boiling water on top of them & let them be for 15 minutes.
4. After 15 minutes add the butter & mix until it melts.
5. In another bowl mix all the dry incredients. Add the egg & the date-water-butter -mixture. Mix.
6. Pour the batter into the tin.
7. Bake 45-60 minutes.
8. Let cool a little before slicing the cake.

A few days after I had baked this cake I did another, where I substituted dates with coctail cherries. I liked that version even better than the one with dates.

Wednesday, 23 December 2009