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Banan & Dadelkage med applesin
Ramadan Mubarik, glædelig ramadan eller Ramzan som der hedder på urdu. For os muslimer er Ramadan den vigtigste og den helligste måned. Der er refleksionens og fordybelsens måned, blandt andet en måned til at fokusere mere på Quran og Gud, en måned mere til at blive et endnu bedre "jeg", en måned til at arbejde endnu mere med sig selv og erkende at jeg har kontrollen over mine lyster. Fokus skal være ikke maden, der er udfordringen. Der er en Ramadan mad- kultur alligevel og masser forskellige traditioner hos forskellige muslimer f.eks. " i dag er det er den første faste, vi have det og det", nogen har en bestemt ret, nogen forbredder en hele masse forskelligt fryse bar-retter før Ramadanen start, så de kan bruge mindre tid på at lave mad og hellige sig det andet. Mange gør ekstra ud af maden som omsorg for de fastende og for at belønne de fastende. Flere sender lidt at det mad man har lavet til sine naboer. Familien og venner bliver inviteret til iftar (fastebrydning) dels fordi at bespise fastende har en stor betydning men også fordi vi i Islam skal styrke vores relationer og vores slægtskab. Her er maden naturligt i centrum fordi vi har inviteret til spisning.
At bryde fasten med dadler er en religiøst tradition men har også et næringsmæssigt værdi. I Ramadan har alle muslimer dadler i hjemmet uanset hvor i verden de bor. Hjemme hos os har vi købt Ajwa dadler i år. De har også en special betydning og har lidt mere karamelliseret smag og er sort i farve. Det er dem jeg blandt andet har brugt i denne kage.
Den mest svampet kage Oprindeligt vil jeg bage en kage kun med dadler og appelsin men tilføjede bananerne til for at gøre kagen mere svampet. Kagen blev en lækker banankage med let appelsin og dadel smag. Det er en af de mest svampet kage jeg har bagt og alene af den grund skal I bage den.
TIP : Min kage havde lidt mere banansmag end dadel, hvis man stiller mod en mere dadel smag, mindre banan f.eks. 200 gr og mere dadel f.eks. 300 gr.
5 æg
200 gr sukker
250 gr hvedemel
2 tsk bagepulver
1/4 tsk natron
½ tsk salt
150 gr smør
300 gr modne bananer (uden skal)
200 gr + 80 gr ekstra Ajwa/bløde dadler ( vægt uden sten) jeg brugte en blanding af Ajwa og Medjool
frisk revet skal af 2 store appelsiner
friskpresset saft af 2 store appelsiner.
Kom igang med at bage
- Forvarm ovn 180 grader C, ca 20 minutter. Gør en bradepande 25 x 18 cm eller brødform klar med bagepapir. bagetiden er afhængige af ovn og hvilken form I bruger. I brødformen tager kagen længer tid i bradeformen mindre tid.
- Smelt smør lægges til side til afkøling
- Bland mel, bagepulver, natron og salt, læg til side.
- Blend banerne og 200 gr af dadlerne helt til mos i en blender.
- Skær de andre 80 gr dadler til små tern.
- Pisk æg og sukker til det er luftigt, vend mel blandingen, appelsinsaften og smeltet smør i og bland godt med let hånd
- Vend i banan - dadel blanding og de skåret dadler også godt med let hånd. Jeg gemte nogle af de skåret dadler til lidt sener.
- Hæld halvdelen af kagedejen i bageformen, fordel resten af de skåret dadler over dejen og hæld resten af kage dejen over.
- Bag kagen ca 45 - 70 minutter, afhængig af jeres ovn og bageform det tog 1 time 10 minutter i min ovn og den brødform jeg brugte. Lav prik testen efter 45 minutter for at se om kagen er gennembagt.
- Lad kagen afkøle i formen helt inden den skæres.
Man kunne komme en creme cheese glasur på, men jeg synes at kagen er så lækker i sig selv.
Kagen vil også lækker til suhoor /morgenmad afkølet i kølskabe og smurt med koldt smør.
Jeg ønsker alle en særdels velsignet Ramadan, må jeres hjerter, sjæle og bord være fyldte. Fred over jorden og free free Palæstina.
Banana & Date cake with orange
Ramadan Mubarik, happy Ramadan or Ramzan as it is called in Urdu.
For us Muslims, Ramadan is the most important and the holiest month. It is a month of reflection and contemplation, among other things a month to focus more on the Quran and God, a month more to become an even better "me", a month to work even more on oneself and recognize that I have control over my desires. The focus should not be the food, which is the challenge. There is a Ramadan food culture anyway and lots of different traditions among different Muslims, for example "today is the first fast, we will make this and that", some have a specific dish, some prepare a whole lot of different frozen dishes before Ramadan starts, so they can spend less time cooking and devote themselves to the other. Many people make extra dishes or new dishes as a way of caring for and rewarding those who are fasting. Many people share a little of the food they have prepared with their neighbors. Family and friends are invited to iftar (breaking the fast), partly because feeding the fasting, is of great importance, but also because in Islam we are told to strengthen our relationships and our kinship. Here, food is naturally at the center because we have invited them to eat.
Breaking the fast with dates has both a religious tradition and also has nutritional value. During Ramadan, all Muslims have dates at home no matter where in the world they live. This time we have also bought Ajwa dates. They also have a special meaning for us muslims and have a slightly more caramelized taste and are black in color. Those are some of the dates I have used in this cake.
The most spongy and soft cake
Originally, I wanted to bake a cake with only dates and oranges but added the bananas to make the cake more spongy. The cake turned out to be a delicious banana cake with a light orange and date flavor. It is one of the spongiest cakes I have baked and for that reason alone you should bake it.
TIP: My cake had a little more banana flavor than date, if you are going for a more date flavor, use less banana e.g. 200 gr and more date e.g. 300 gr.
Ingredients 5 eggs
200 gr sugar
250 gr allpurpose flour
2 tsp baking powder
1/4 tsp baking soda
½ tsp salt
150 gr butter
300 gr ripe bananas (without skin)
200 gr + 80 gr extra Ajwa/soft dates (weight without stones) I used a mixture of Ajwa and Medjool
freshly grated Zest of 2 large oranges
freshly squeezed juice of 2 large oranges.
Lets bake
- Preheat oven to 180 degrees C, about 20 minutes. Prepare a baking pan 25 x 18 cm or loaf pan with baking paper. The baking time depends on the oven and which form you use. In the loaf pan, the cake takes longer, in the baking pan less time.
- Melt butter set aside to cool
- Mix flour, baking powder, baking soda and salt, set aside.
- Blend the bananas and 200 gr of the dates until pureed in a blender.
- Cut the other 80 gr of dates into small cubes.
- Beat eggs and sugar until fluffy, fold in the flour mixture, orange juice and melted butter and mix well with a light hand.
- Fold in the banana - date mixture and the cut dates also well with a light hand. I saved some of the cut dates for later.
- Pour half of the cake batter into the baking pan, spread the rest of the cut dates over the batter and pour the rest of the cake batter over.
- Bake the cake for about 45 - 70 minutes, depending on your oven and baking pan, it took 1 hour 10 minutes in my oven and the loaf pan I used. Do the toothpick test after 45 minutes to see if the cake is baked through.
- Let the cake cool completely in the pan before cutting.
You could add a cream cheese icing, but I think the cake is so delicious on its own.
The cake would also be delicious for suhoor / breakfast chilled in the fridge and with a spread of cold butter.
Wishing all a blessed Ramadan, may your hearts, souls and tables be filled. Peace to world and free free Palestine.
