2 and a half cup of white flour
2 teaspoons of baking powder
Half teaspoon salt
¾ cup of white grape juice, unsweetened
¾ cup dried apricots, minced
½ cup dried figs, minced
½ cup of dried dates, minced
1 cup butter, soft
¾cup of granulated sugar
¾cup of brown sugar
2 large egg
2 teaspoons pure vanilla extract
½ teaspoon of almond extract
1 cup of walnuts, minced
Sugar powder, optional
How to prepare
Furnish the oven at 190 ° C, tray 5 x 23 x 33 cm in tin foil, and place the tin base in oil.
In a small bowl, mix the flour, baking powder and salt, and set aside.
In a small skillet, heat the grape juice over medium heat until bubbles begin to form on the edges. Place the apricots and figs, stir them and turn them over. Cover the pot, turn off the fire and leave for 30 minutes until the liquid is absorbed.
Add the butter and sugar together with the e-whisker until the mixture is blended and becomes light. Add the eggs, one after the other, then the vanilla and almond extract, mix them until they combine, and gradually add the flour mixture, stir well.
Add half of the dough in the Chinese tray, using a wide, oil-coated metal spoon, and then spread the chilled fruit evenly over the dough. Spoon the remaining dough over the fruit layer and gently spread it over the top.
Bake the cake for 25-30 minutes or until red and settle the middle, Chinese papyrus on the metal wire, sprinkle the powdered sugar when desired. Lift the tin to make a cake from the Chinese, cut into rectangles, store the cake in a tightly sealed container for more than a week.