Date and Mabele Tea Cake

King Korn
Fred Basson
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Iam so bad at taking fruits in my everyday diet and always wish to have it in any form. Just that I will not spend time to include fruits. Instead I crave for breakfasts like upma, idli, dosa etc. As long as portion control is in check. But I don’t. That’s another story about my consistency and discipline in my eating habit. I wish I change it, it’s high time. Recently I wanted to use up my rolled oats I have at home and also wanted to give it a try for smoothies. Should start replacing my high carb breakfasts with such smoothies. Let me see how it goes. This year my eating habit has been very bad with so much inconsistency as well as not balanced meal. I hope adding sorghum, a whole grain which adds a hearty, nutty flavor will give me the kick I need.

I hope adding sorghum, a whole grain which adds a hearty, nutty flavor will give me the kick I need.
— Carla Hall, author
Makes

8 Servings

Time

30 min

Difficulty

Easy

Ingredients

Ingredients

Preparation

  1. Preheat oven to 180°C. Grease and line a 22cm square cake tin.
  2. Beat together butter and castor sugar until light and creamy. Add eggs, one at a time, beating until blended.
  3. Combine Mabele, flour, bicarbonate of soda, baking powder, ginger and cinnamon.
  4. Add to sugar mixture alternately with buttermilk. Beat until well blended.
  5. Stir in raisins, dates and pecans. Spoon into the prepared tins.
  6. Bake in oven for 35 minutes or until a skewer inserted in centre comes out clean. Cool completely on a wire rack. Drizzle cake with glace icing and sprinkle with toasted coconut.

Cook's Tip

  1. Substitute dates with dry mixed fruit, for a different taste and flavour.
  2. To toast coconut; place coconut onto a frying pan and toast over medium heat, stirring frequently until golden, be careful as it can burn very quickly.
King Korn
Written by

Fred Basson

Tester

Not real person