Warm date cake with pe­can caramel sauce


Food and Travel (UK) - - Recipes -

230g caster sugar

185g un­salted but­ter, at room tem­per­a­ture

3 eggs

190g self-rais­ing flour

1½tsp vanilla essence

1 heaped tsp bak­ing pow­der 75ml milk

250g fresh Med­jool dates, pit­ted and roughly chopped

For the pe­can caramel sauce

300g dark brown sugar 50g but­ter

300ml whip­ping cream 1tbsp pecans, chopped 1tsp vanilla essence ice cream, to serve

23cm round cake tin

Pre­heat the oven to 180C/350F/ Gas 4. Line the cake tin with bak­ing pa­per. Place the sugar, but­ter, eggs, flour, vanilla essence, bak­ing pow­der, milk and 150ml wa­ter in a food pro­ces­sor for 15 sec­onds or un­til well com­bined. Add the dates and process for a fur­ther 30 sec­onds, or un­til the dates are finely chopped and well dis­trib­uted through the bat­ter, scrap­ing down the sides half­way through. Pour the bat­ter into the tin and bake for 1 hour or un­til golden and a skewer in­serted into the cen­tre comes out clean.

Mean­while, make the pe­can caramel sauce. Place the sugar, but­ter, cream, pecans and vanilla essence in a heavy-based saucepan and bring to the boil. Sim­mer over a medium heat for 5 min­utes, stir­ring un­til it is well-com­bined.

Re­move the cake from the tin and pour over the sauce. Serve warm with ice cream.

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