Cof­fee, wal­nut and date cake

SERVES 10

Simply You Living - - Living -

MISO DRESS­ING

80ml good-qual­ity white wine vine­gar

5 tbsp runny honey 3½ tbsp miso paste 3½ tbsp tahini

3 tbsp sesame oil

2 tbsp light olive oil

20g fresh gin­ger, peeled 1 large clove gar­lic

1 Place all the in­gre­di­ents in a blender and whizz un­til smooth. CAKE

160g dates, chopped

185ml unsweet­ened hot espresso or strong fil­ter cof­fee

120g but­ter, soft­ened

150g light brown sugar

2 eggs, at room tem­per­a­ture, lightly beaten

250g stan­dard flour

½ tsp salt

1½ tsp bak­ing pow­der

1 tsp vanilla essence

50g fresh New Zealand wal­nuts, roughly chopped

½ tsp bak­ing soda

2 tbsp hot wa­ter

IC­ING (OP­TIONAL)

30g but­ter, soft­ened

90g cream cheese, soft­ened 1 tsp finely grated le­mon zest 210g ic­ing sugar, sifted 1 Pre­heat the oven to 150°C. Put dates in a bowl, pour hot cof­fee over them and leave to cool. Line a deep, 20cm round cake tin with bak­ing pa­per.

2 Cream the but­ter and sugar us­ing an elec­tric beater. Add the eggs a lit­tle at a time, as well as two ta­ble­spoons of the flour.

3 Sift the re­main­ing flour, salt and bak­ing pow­der to­gether onto a piece of pa­per, then add half of it to the creamed mix­ture in the bowl. Mix in, then add the dates, cof­fee and vanilla. Fold in the rest of the flour mix­ture, then the wal­nuts. Lastly, dis­solve the bak­ing soda in the hot wa­ter and mix in. Spoon the mix­ture into the pre­pared tin.

4 Bake for 55 min­utes or un­til a skewer in­serted in the centre comes out clean. Cool in the tin, then trans­fer to a wire rack to fin­ish cool­ing.

5 To make the ic­ing, com­bine but­ter and cream cheese in a bowl and beat with an elec­tric beater un­til smooth. Beat in le­mon zest and add enough ic­ing sugar to make the ic­ing stiff but spread­able. Spread ic­ing over the top of the com­pletely cooled cake.

6 This cake keeps well for up to three days, iced and stored in a cake tin or air­tight con­tainer in a cool pantry.

Recipe taken from: Pipi at Home, by Alexandra Tylee. Pub­lished by Ran­dom House New Zealand, $65.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.