Date And Walnut Cake Recipe
Ingredients
| Boiling water | 300 Milliliter | |
| Dates | 225 Gram, chopped | |
| 1 x 5 ml spoon bicarbonate of soda | ||
| Caster sugar | 225 Gram | |
| Butter | 75 Gram | |
| Egg | 1 , beaten | |
| 275 S plain flour | ||
| 1 x 5 ml spoon baking powder | ||
| Salt | 1/2 Teaspoon | |
| Walnuts | 50 Gram, chopped | |
| Brown sugar | 65 Gram (For the Topping:) | |
| Butter | 25 Gram (For the Topping:) | |
| 2 x 15 ml spoons milk | ||
| Walnut halves | ||
Directions
GETTING READY
1) Grease a square tin of 9-inches and then line it with greased greaseproof paper.
MAKING
2) In a bowl, put the water, dates and bicarbonate of soda and allow to stand for 5 minutes.
3) Cream together the sugar and butter till the mixture is soft and then stir in the egg along with the water and the dates.
4) With the baking powder and salt, sieve the flour and fold the mixture into the walnuts.
5) Turn the mixture into the tin and smoothen the top.
6) In a moderate oven, bake for 60 minutes.
7) Turn out and allow to cool on a wire rack.
8) In a pan, place all the topping ingredients, except for the walnuts and boil for 3 minutes. Spread the mixture all over the cake and garnish with walnut halves. Keep aside to set.
9) To freeze the cake, wrap it in a double thickness of foil, seal, label and place in the freezer.
SERVING
10) Unwrap, thaw for about 6 hours at room temperature and serve as preferred.
1) Grease a square tin of 9-inches and then line it with greased greaseproof paper.
MAKING
2) In a bowl, put the water, dates and bicarbonate of soda and allow to stand for 5 minutes.
3) Cream together the sugar and butter till the mixture is soft and then stir in the egg along with the water and the dates.
4) With the baking powder and salt, sieve the flour and fold the mixture into the walnuts.
5) Turn the mixture into the tin and smoothen the top.
6) In a moderate oven, bake for 60 minutes.
7) Turn out and allow to cool on a wire rack.
8) In a pan, place all the topping ingredients, except for the walnuts and boil for 3 minutes. Spread the mixture all over the cake and garnish with walnut halves. Keep aside to set.
9) To freeze the cake, wrap it in a double thickness of foil, seal, label and place in the freezer.
SERVING
10) Unwrap, thaw for about 6 hours at room temperature and serve as preferred.
Chef
