This is a rich decadent cake the crystalized ginger is available at supermarkets. in the photo I broke up some toffee shards and sprinkled it round the cake as I ran out of dates Recipe: Unknown.
Ingredients
- 200g pitted dates, finely chopped
- 1 tsp baking soda
- 1 cup hot strong black coffee
- 2 eggs, lightly beaten
- 3 tbsp finely sliced crystalized ginger
- 1/2 tsp vanilla extract
- 110g butter
- 1/3 cup brown sugar
- 1/3 cup golden syrup
- 200g plain flour
- pinch of salt
- 1/2 tsp baking powder
- 2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
Caramel Icing
- 50g butter
- 1/2 cup packed brown sugar
- 1/4 cup milk
- 1/2 tsp vanilla extract
- 2 cups icing sugar, sifted
To Finish
- 5 dates pitted and sliced
- 5 pieces crystallized ginger, sliced
- creme fraiche or mascarpone to serve
Method
- Preheat oven to 180ºC. Grease a 20cm spring form cake tin and line with baking paper.
- Combine the dates, soda and coffee in a bowl and leave for 20 minutes. After 20 minutes, place this mixture in a food processor and blend to form a paste.
- Tip into a bowl and stir in the eggs, crystallized ginger and vanilla.
- Cream the butter and sugar until pale. Sift in the flour and spices together in a seperate bowl.
- Alternatively, fold the flours, then the date mixture into the butter and sugar.
- Once all combined, pour into the tin and bake for about 40 minutes or until a skewer comes out clean. Leave to cool in the tin.
- For the icing, melt the butter and brown sugar in a saucepan, bring to the boil and cook for 1 minute.
- Remove from the heat and whisk in the milk and vanilla. Stir in the icing sugar. Allow to cool but not set, stirring occasionally until a thick pouring consistency. (The icing needs to be set enough to spread over the cake otherwise it will slide off the top and down the sides).
- Decorate with the dates and ginger and serve with a dollop of creme fraiche or mascarpone.
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