Honey Cake with Walnuts and Figs
For this recipe you will need
Cinnamon (ground) 12 tbsp
Butter (soft) 175g
Cane sugar (brown) 100g
Honey (clear) 3 tbsp
Egg 2 pcs.
Banana (ripe) 250g
Tamarind (seedless) 100g
Walnuts (peeled) 50g.
To prepare the Honey cake with walnuts and dates should
Preheat oven to 160 C. Lay parchment cake pan with a capacity of 900 grams, the lubricating oil and the shape and paper.
Connect in a large bowl the flour, cinnamon, butter, sugar, 2 tablespoons of honey and eggs. Make mashed bananas and finely chopped dates (the easiest way to do it with scissors). Whisking batter with a wooden spoon or hand mixer for 2-3 minutes.
Spoon batter into prepared pan, sprinkle nuts on top. Bake for centuries for 1 hour, then gently push the top – if dense cake, it’s ready. If no – bake for another 10 minutes.
Allow cupcakes to cool for 15 minutes, then use the paper to shift it to the grid. When it has cooled completely, drizzle with remaining honey on top. Cut into thick pieces and serve.
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