Source:
Let's Bake by Roshini Mathan
Ingredients:
Minced dates - 1/2 cup
Flour - 250 gm
Powdered sugar - 250 gm
Milk - 1/4 cup
Baking powder - 1 tsp
Baking Soda - 1 pinch
Chopped nuts - 1/2 cup
Eggs - 5
Butter - 250 gm
Instant coffee - 5 tsp
Flour - 250 gm
Powdered sugar - 250 gm
Milk - 1/4 cup
Baking powder - 1 tsp
Baking Soda - 1 pinch
Chopped nuts - 1/2 cup
Eggs - 5
Butter - 250 gm
Instant coffee - 5 tsp
Method:
1. Preheat the oven to 180 degree Celsius.
2. Grease a tin and line the bases with greaseproof paper.
3. Dilute the coffee in hot milk. Set aside.
4. Sift the baking powder and baking soda with flour and mix dates and nuts in it. Keep aside.
5. Beat the butter and sugar well until light and fluffy.
6. Add eggs one by one and beat until incorporated.
7. Finally, fold the flour adding the coffee mixture alternatively starting with flour and ending with flour.
8. Transfer the mixture to the prepared tin and bake at 180 degrees for 45-50 minutes until a toothpick inserted comes out clean.
Notes:
If making cupcakes, place liners in the cupcake molds and pour batter to two-thirds level of the mold. Bake in a preheated oven at 180 degrees for 12 to 15 minutes.
2. Grease a tin and line the bases with greaseproof paper.
3. Dilute the coffee in hot milk. Set aside.
4. Sift the baking powder and baking soda with flour and mix dates and nuts in it. Keep aside.
5. Beat the butter and sugar well until light and fluffy.
6. Add eggs one by one and beat until incorporated.
7. Finally, fold the flour adding the coffee mixture alternatively starting with flour and ending with flour.
8. Transfer the mixture to the prepared tin and bake at 180 degrees for 45-50 minutes until a toothpick inserted comes out clean.
Notes:
If making cupcakes, place liners in the cupcake molds and pour batter to two-thirds level of the mold. Bake in a preheated oven at 180 degrees for 12 to 15 minutes.
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