Ingrients & Directions

5 Eggs
1/2 c Castor (granulated) sugar
1/2 c Breadcrumbs; made from stale
1/2 ts Cinnamon
1/3 c Chopped dates
1/3 c Chopped figs
1/3 c Chopped blanched almonds
1 1/2 tb Cornflour (cornstarch)
1/2 ts Baking powder
1 ts Grated lemon rind (fresh)
1 ts Grated orange rind (fresh)

From: (Viviane Buzzi)

Date: 22 Feb 1995 03:53:35 -0700
Here is a recipe I found in te Epicure section of the Age newspaper today
(Tuesday, 21/2/95). I have not tried it yet but it sounds yummy so I
thought I would share it with everyone:

It’s very light and sticky with fruit and needs no icing or cream served
with it (but go for it if you must! I personally think icecream would be
good with it judging by the recipe…). Check carefully that it is cooked
before taking it from the oven. Although it does no make a speck of
difference to the flavour it will sink quite quickly in the middle if the
centre is still a bit wet. The cake keeps very well for about 3 days.

Brush a 20cm/8inch cake tin with butter and line the base with non-stick
baking paper. Separate the eggs. Beat the yolks and sugar until thick and
light. Mix the breadcrumbs with the cinnamon, fruit, nuts, cornflour,
baking powder and the orange and lemon rinds. Stir into the yolks, mixing
well. Beat the whites until they hold stiff peaks and fold through a third
at a time. Tip the mixture into the cake tin and smooth the top. Bake in a
moderate oven (180C) for about 15 minutes, turn the oven down to 160C and
bake until firm to touch. It will take bout a further 15 to 20 minutes.

Note: As the fruit is quite heavy and the mixture is very light, be sure
to cut the dates and figs into very small pieces or you will find that they
sink to the bottom of the cake.



From archives. Downloaded from Glen’s MM Recipe Archive,

8 Servings