Group 1
Ingredient
KG
Dates
0.650
Water
0.650
1.065
Total Weight: 2.365
Group 2
Ingredient
KG
Eggs
0.125
Butter (Softened)
0.200
Baking Powder
0.010
Total Weight: 0.335
Group 3
Ingredient
KG
-
Total Weight: 0.000
  1. Soak dates in water overnight (Group 1.) This is very important as it allows the dates to soak up all the water.
  2. Place soaked dates into a bowl fitted with a paddle, blend for 1 minute.
  3. Add eggs and softened butter, blend for 1 minute.
  4. Blend the sticky date cake mix and baking powder. Add to the soaked dates.
  5. Mix on 1st speed for 30 seconds, scrape downsides.
  6. Turn mixer to 2nd speed and continue to mix for 1 minute.
  7. Grease gugelhupf tins.
  8. Fill a piping bag with the batter mixture, pipe 60g into each mould.
  9. Pre heat deck oven to 180˚C, bake for 30 minutes.
  10. Allow to cool for 10 minutes before removing from moulds.
  11. Decorate with Bakels Caramel Truffle.

For an E35 oven, preheat to 140˚C and bake for approx. 30 minutes on a low fan.

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Category

Category

Cakes & Muffins