Recipe

Date and almond cake

Nov 27, 2013 1:00pm
  • 2 hrs preparation
  • Serves 10
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Ingredients

Date and almond cake
  • 1 cup (150g) finely chopped pitted dates
  • 1/2 cup (100g) flaked almonds
  • 1/2 cup (110g) brown sugar
  • 1/4 teaspoon ground cardamom
  • 250 gram unsalted butter, softened
  • 1 cup (220g) caster sugar
  • 1 teaspoon vanilla bean paste
  • 3 eggs, beaten lightly
  • 2 cup (300g) self-raising flour, sifted
  • 1/2 cup (125ml) milk
  • pinch of salt
  • icing sugar, to serve

Method

Date and almond cake
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease and line a 20cm round springform cake pan.
  • 2
    Place the dates, almonds, brown sugar and cardamom in a bowl and toss to combine.
  • 3
    击败了但ter, sugar and vanilla bean paste in a medium bowl with an electric mixer until pale and creamy. On a low speed, add the beaten egg, a little bit at a time, alternating with a spoonful of flour. Gradually add the milk, then the remaining flour and salt.
  • 4
    Spread half the batter into the prepared pan; sprinkle with half the date mixture. Top with the remaining batter, then the remaining date mixture.
  • 5
    Bake for 1 hour, then cover with foil and bake for a further 15 minutes, or until cooked when tested (a skewer inserted into the centre should come out clean).
  • 6
    Cool cake in the pan for 10 minutes before transferring onto a wire rack to cool.
  • 7
    Sprinkle cake with the sifted icing sugar and serve.

Notes

Suitable to freeze. Not suitable to microwave.

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