WHO - - Food -

Serves 8–10, prep 25 mins, cook 25 mins


1¼ cups wa­ter

1½ cups (250g) pit­ted dates, finely chopped

½ tsp bi­car­bon­ate soda

125g un­salted but­ter, chopped, at room tem­per­a­ture

¾ cup brown su­gar, firmly packed

2 tsp vanilla essence 3 free-range eggs 2 cups plain flour 3 tsps ground cin­na­mon 2 tsps bak­ing pow­der

Vanilla ice-cream, to serve


1½ cups brown su­gar, firmly packed

1½ cups pure cream

75g un­salted but­ter, chopped, at room tem­per­a­ture

1 tsp sea salt

1 Grease a 19cm x 30cm lam­ing­ton pan. Line base and all sides with bak­ing paper, ex­tend­ing

2 Bring paper 3cm above pan edges. wa­ter to boil in a medium saucepan. Re­move from the heat. Stir in dates and soda. Trans­fer to a large bowl and let cool for 15

3 Beat min­utes. but­ter, su­gar and vanilla in the small bowl of an elec­tric mixer un­til light and fluffy. Beat in eggs, one at a time, un­til com­bined. Mix­ture

4 Add may look cur­dled at this stage. to date mix­ture with com­bined sifted flour, cin­na­mon and bak­ing pow­der. Stir un­til com­bined. Pour into pre­pared pan. Smooth

5 Cook over the top. in a mod­er­ate oven (180°C) for about 25 min­utes, or un­til a skewer in­serted into cen­tre comes out clean. Re­move from oven.

6 Mean­while,Stand cake in pan. make salted caramel sauce. Com­bine all in­gre­di­ents in a medium saucepan. Bring to boil. Gen­tly boil for about 5

7 Us­ing min­utes, or un­til slightly thick­ened. a skewer, gen­tly pierce all over top of hot cake. Pour over 1 cup of hot sauce.

8 ServeS­tand for 10 min­utes to soak. warm cake with ice-cream and re­main­ing sauce.

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