This dense cake, a specialty of Karachi's bakeries, is made by soaking raisins, apricots and walnuts in orange juice for hours and folding them into a batter spiced with cinnamon and cloves. A long, slow bake leaves a firm texture that holds together when sliced.
Soak the raisins, dried apricots and walnuts in the orange juice for 2 hours so they absorb it well.
Beat the room-temperature butter with the brown sugar for 8 minutes until it increases in volume and turns pale.
Add the eggs one at a time, beating well after each addition, for 5 minutes until the mixture is smooth.
Sift the flour, baking powder, cinnamon, cloves and salt into the mixture, fold in the drained dried fruit, and mix for 10 minutes until you have a smooth batter.
Pour the batter into a greased cake tin and bake in an oven preheated to 150°C for 90 minutes, until a skewer comes out clean.
Let the cake cool in the tin for 30 minutes, then transfer it to a wire rack to cool completely; it needs to be fully cool before it travels.
If the top browns too quickly, tent it with aluminum foil after the 60-minute mark, or the outside can burn while the center stays raw. Allergens: contains wheat (gluten), dairy (butter), egg and tree nuts (walnut).
If you swap the dried apricots for dried figs, the cake turns darker and noticeably sweeter; in that case I would suggest reducing the brown sugar by one tablespoon.
Admin DadaGastro · verified in test kitchenKekin üstünü 60. dakikada folyoyla örtmeyi unuttum, üst tarafı neredeyse yandı ama ortası hâlâ hamur gibi kaldı; fırından çıkardığımda kürdan temiz gelmemişti. Bir dahakine 45. dakikada folyo örtüp süreyi tamamlayacağım.
Kuru meyveleri iki saat yerine gece boyunca portakal suyunda bekletince kek beklediğimden çok daha nemli çıktı, pişmanlık duymadım. Tarifte yazan 90 dakikalık fırın süresi de kürdanın tam temiz çıktığı andı, dakikası dakikasına tuttu.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.