Coffee, walnut and date cake
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
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.