Date and Orange Cake

This North African dessert is a very moist sweet cake which can be eaten as a tea cake or cut into fingers and served with fresh fruit at the end of a meal. It is best made and stored for 48 hours before eating.

Ingredients (to serve 8):

• 2 cups of softened Omega-3 enriched margarine
• 2 cups of caster sugar (fine sugar that dissolves more readily than regular white sugar)
• 6 Omega-3 enriched eggs
• 3 cups self rising flour
• 2 teaspoons baking powder
• rind of 4 large oranges, finely grated
• 4 tablespoons orange juice
• 4 tablespoons natural yogurt
• 3 cups dates, finely chopped

Glaze: 4 tablespoons icing sugar, 4 tablespoons orange juice

Process:

• Preheat oven to 325 F.
• Put the margarine, sugar, eggs, flour, baking powder and orange rind into a large mixing bowl and beat until soft and creamy.
• Fold in the orange juice, yogurt, and dates which should be tossed in a little flour.
• Transfer the mixture to a large enough greased and lined terrine. (bundt pan and/or bread pans) Level the top and make a groove along the center.
• Bake, below the center of the oven, for 50 minutes. Reduce heat to 300F and complete cooking for 10-20 minutes. Use a toothpick or skewer to determine if batter is cooked through.
• Allow to cool in the terrine for 20-30 minutes before lifting out.
• Put the icing sugar into a small bowl or measuring cup, and blend in the orange juice.
• Use a pastry brush to paint this glaze over the top and sides of the cake while it is still warm.
• Cool thoroughly before storing.