300g of dried damask
1 1/2 cups of water (360ml)
1/3 cup of sugar (80g)
1 cup of toasted and chopped cashew or almond (150g)
1 cup of orange juice (240ml)
Thin strips of orange peel
300g of dried damask
1 1/2 cups of water (360ml)
1/3 cup of sugar (80g)
1 cup of toasted and chopped cashew or almond (150g)
1 cup of orange juice (240ml)
Thin strips of orange peel
In a medium-sized pan, bring the damask and water to a boil over high heat
Let it simmer
Reduce the heat and let it simmer for an additional 5 minutes or until the damask becomes soft
Remove from heat and blend in a processor
Return the mixture to the pan, add sugar and cashew/almond, and mix well
Bring to a boil over high heat with orange juice, stirring constantly, until all liquid is absorbed
Add thin strips of orange peel
Allow it to cool and fill the cake
If desired, refrigerate overnight in an airtight container before serving
