Friday - - Food -

Makes 24

FOR THE CAKE POPS: 170g dates, pit­ted and chopped 280ml wa­ter 1 tsp bak­ing soda 1 tsp vanilla ex­tract 60g un­salted but­ter, soft­ened 180g caster sugar 2 eggs 240g self-rais­ing flour FOR THE TOF­FEE SAUCE: 340g un­salted but­ter 350ml dou­ble cream 600g firmly packed light brown sugar AD­DI­TIONAL TOP­PINGS: Melted white choco­late or cream cheese ic­ing, op­tional

Pre­heat the oven to 180C. Grease a 22cm x 23cm cake pan. To make the cake pops, place the dates and wa­ter into a saucepan and bring to the boil. Re­move the pan from the heat and stir in the bak­ing soda and vanilla ex­tract. Al­low to cool. In a large bowl cream the but­ter and sugar to­gether un­til smooth. Add the eggs and mix un­til well com­bined. Fold in the flour to cre­ate a smooth bat­ter. Fi­nally, add the cooled date mix­ture to the bat­ter and stir thor­oughly. Trans­fer the bat­ter to the pre­pared cake pan and bake for about 20 to 25 min­utes, or un­til a skewer in­serted into the mid­dle of the cake comes out clean. Al­low to cool. In the mean­time, make the tof­fee sauce. Place the but­ter, dou­ble cream and brown sugar into a saucepan and cook un­til thick­ened whilst con­tin­u­ously whisk­ing to avoid the sugar burn­ing. Af­ter around 8 to 10 min­utes, re­move the mix­ture from the heat and set aside to cool for at least 30 min­utes, dur­ing which time it will thicken. Trans­fer the baked cake to a food pro­ces­sor and whizz to cre­ate crumbs. Add enough of the tof­fee sauce to just make the crumbs stick to­gether. Roll the mix­ture into 24 equal balls and al­low to set at room tem­per­a­ture. Place a lol­lipop stick into each cake pop and driz­zle with more tof­fee sauce. Al­low the pops to com­pletely set be­fore wrap­ping, to avoid ru­in­ing the de­sign of the driz­zle.

Kids of all ages will love these awe­some con­fec­tions

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