Sticky date and ba­nana cake with salted but­ter­scotch sauce

Gatton Star - - LIFE -

In­gre­di­ents 250g (1½ cups) pit­ted dried dates, chopped

1¼ cups water

1 tsp bi­car­bon­ate soda 125g but­ter, soft­ened

¾ cup firmly packed brown sugar

3 eggs

4 small cavendish bananas 2 cups self-rais­ing flour

2 tsp ground cin­na­mon Vanilla ice cream, to serve (op­tional) SALTED BUT­TER­SCOTCH SAUCE: 1½ cups firmly packed brown sugar

¾ cups thick­ened cream 75g but­ter, chopped

1 tsp sea salt flakes, crushed Method Pre­heat oven to 170C fan-forced. Grease a 21cm (base) non-stick bundt pan (top mea­sures 15cm).

Com­bine dates and water in a medium saucepan. Bring to boil. Re­move from the heat. Stir in bi­carb. Cool for 15 minutes.

Beat but­ter and brown sugar with an elec­tric mixer un­til light and fluffy. Add eggs, one at a time, beat­ing un­til com­bined (mix­ture may look cur­dled).

Mash bananas with a fork (you should have 1 cup). Stir ba­nana and date mix­ture into the but­ter mix­ture.

Sift the flour and cin­na­mon to­gether over the cake bat­ter. Stir un­til just com­bined. Spoon into pre­pared pan. Smooth over top. Bake for 55–60 minutes or un­til a skewer in­serted into the cake comes out clean. Re­move from oven. Stand 15 minutes. Turn out cake on to a serv­ing plate.

Mean­while, for the sauce, com­bine all in­gre­di­ents in a medium saucepan. Stir over a low heat un­til but­ter is melted.

Bring to boil and sim­mer gen­tly over medium heat for about 6–8 minutes or un­til slightly thick­ened.

Serve warm cake with but­ter­scotch sauce and ice cream if de­sired.

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