Recipe for Ishfahan Dates Cake.

Isfahan Dates Cake
Serves 2 loaves
Prep time: 20 minutes
cook time: 55-60 mins

Cake Batter
200g  Anchor Tinned Butter
100g Icing sugar
4 egg yolks
250 g Ground Almond
125g All purpose Flour
100g Anchor Whipping cream
1 tsp Rose Syrup (optional)

Meringue
 4 egg whites
45g sugar

Filling
250g Dates (seeded, coarsely chopped)

Method
1. Preheat oven to 170*C, Grease 2 sets of 9x5 inch loaf pans
2. Beat Anchor Tinned Butter and icing sugar till fluffy
3. Add in egg yolks
4. Fold in the almond and all-purpose flour
5. Stir in the Anchor Whipping Cream into batter
6. For meringue: combine the whites and sugar, whip till soft peaks form
7. Fold meringue into batter and lastly, stir in chopped dates.
8. Portion into pans and place in oven for 25-30 mins till fully baked.

DELICIOUS!!!! Papa ate them for tea over 2 or 3 days!!

 beat anchor tinned butter till fluffy

a can of Anchor tinned butter was one of the door gifts.

whisk egg whites till soft peaks form

 fold in meringue into batter

 pour mixture in individual tins

done!!!

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