took forever to make...my arms are sore from cutting up all the dates and creaming..
but well worth it ..ummmm better walk triple tomorrow or else might have to start lăn....ing..
the photo was my dessert for tonight....yummmo...heaven on earth...
1 and 1/4 cup (200g) chopped dates (I used scissors to cut them less messy)
1 and 1/4 cups (315ml) water
1 teaspoon bicarbonate soda (to soften the dates)
3 tablespoons (60g) butter
3/4 cup (190g) caster sugar
2 eggs, beaten
1 cup (150g) self-raising flour
Butterscotch sauce:
1 cup (200g) brown sugar
1 cup (250ml) cream (I used thickened cream)
3/4 cup (190g) butter
Set oven at 180C, brush or spray cake pan with oil and line base with baking paper.
1/ dates, water in pan , bring to boil, remove from heat add bicarbonate soda
leave for 5 minutes and process until smooth (I used the bamix)
2/ cream butter and sugar until light and creamy
(creaming is a process where butter and sugar is mixed thoroughly using a wooden spoon..
I cheated and used the whisk tonight problem is it sticks to the whisk...
trick is to leave butter to soften first before creaming..easier.....)
beat eggs in a little at a time, fold in flour, then date mixture
3/ pour mixture into cake pan and bake for 50 minutes at 180C
4/sauce:
stir ingredients over heat, boil 3 minutes remove from heat.
Serve cake with butterscotch sauce and ice cream or cream
NB. I usually make 3 portions...found that 3 portions of cake need about 2 portion of sauce
and need to line the cake pan....lazy...didnt do it today..and it got stuck at the bottom
even when I greased it really well all over..
Recipe from Cookery The Australian Way 7th edition my favourite cook book
No comments:
Post a Comment