Christmas Date Wreath Recipe
Ingredients
| Sugar | 125 Gram | |
| Plain flour | 1 Tablespoon | |
| Baking powder | 1 Teaspoon | |
| Eggs | 2 , separated | |
| Vanilla essence | 1 Teaspoon | |
| Dates | 175 Gram, finely chopped | |
| Walnuts | 125 Gram, finely chopped | |
| 5 tablespoons medium sherry | ||
| Icing Sugar | 125 Gram | |
| Warm water | 3 Tablespoon | |
| Glace cherries and candied angelica to decorate | ||
Directions
Beat together the sugar, flour, baking powder, egg yolks and vanilla until well blended and fluffy.
Stir in the dates and nuts.
Beat the egg whites until stiff and fold in.
Spoon into a greased decorative 23 cm (9 inch) ring mould.
Bake in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for 30 minutes or until the cake springs back when lightly pressed.
Remove from the oven and sprinkle with 4 tablespoons of the sherry.
Leave to cool.
Mix the icing sugar with the rest of the sherry and enough warm water to make a thin icing.
Remove the cake carefully from the mould and place on a serving platter.
Drizzle over the icing, allowing it to run down the sides.
Decorate with glace cherries and angelica and leave until set.
Serve with whipped cream.
Stir in the dates and nuts.
Beat the egg whites until stiff and fold in.
Spoon into a greased decorative 23 cm (9 inch) ring mould.
Bake in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for 30 minutes or until the cake springs back when lightly pressed.
Remove from the oven and sprinkle with 4 tablespoons of the sherry.
Leave to cool.
Mix the icing sugar with the rest of the sherry and enough warm water to make a thin icing.
Remove the cake carefully from the mould and place on a serving platter.
Drizzle over the icing, allowing it to run down the sides.
Decorate with glace cherries and angelica and leave until set.
Serve with whipped cream.
Chef
