with MARIGOLD Chef's Selection Evaporated Milk
Cherry Kurma Cake
Made With MARIGOLD
Sweetened Creamer and Evaporated Creamer
Ingredients
1 cup (250g) Medjool dates
1/2 cup (100g) walnuts
1 cup (100g) red candied cherries
2 tbsp MARIGOLD Sweetened Creamer
1/2 can MARIGOLD Evaporated Creamer
1¾ cups (312.5g) salted butter
1/2 cup (125g) sugar
2½ cups (312.5g) all-purpose flour
1/2 tbsp (7.5g) baking powder
5 eggs
Method
1
Roughly dice dates, walnuts, candied cherries and set them aside.
2
Soak the dates with MARIGOLD Sweetened Creamer and MARIGOLD Evaporated Creamer.
3
Cream butter and sugar until mixture is pale yellow.
4
In a separate bowl, sift the flour and add in baking powder.
5
Add in eggs slowly and fold the flour mixture until well-combined. Do not over mix.
6
Add in soaked dates, walnuts and candied cherries into the mixture.
7
Brush melted butter around the inside of the mould and pour mixture into the mould. Bake at 180⁰C for 25 minutes.
Chef's Tip
Icing sugar can be sprinkled on top of the baked cake for a more festive look.
Watch The Tutorial
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