I did have a lovely summery cake planned for this week but given the autumnal feel to the weather I thought this was more appropriate!
This is a recipe I’ve had for years, long before I left NZ. I can’t remember where it came from unfortunately, possibly from Cuisine Magazine would be my best guess.
It’s a lovely moist (cringy word I know but a good one for cakes!), moreish cake that’s great with a cup of strong, freshly brewed coffee.
The recipe I have is for an 8 inch round cake and given that it only has one egg it’s difficult to scale up to my preferred 9 inch round size. I’ve left it at 8 inch round for simplicity. It’s an easy cake to make and lovely eaten while still warm with a bit of cream.
Date Cake with Cooked Coconut Icing
125g dates, chopped
250ml boiling water
220g caster sugar
1 teaspoon vanilla
1 free range egg, beaten
50g walnuts, chopped
200g plain flour, sifted
1 teaspoon baking soda
90g light brown sugar
30ml (2 tablespoons) milk
80g desiccated coconut
Grease and line a 8 inch round, deep cake tin. Preheat oven to 180ºC (170ºC Fan Oven, Gas Mark 4).
Cover the chopped dates with boiling water and stand aside until lukewarm.
Cream butter and sugar. Add vanilla and beaten egg. Beat well.
Add the dates in their liquid, the walnuts and sifted flour & baking soda.
Turn mix into prepared tin. Bake at 180ºC for 35 minutes or until the cake shrinks back slightly from the side of the tin.
Prepare the icing and gently spread on top of the cake. Bake for 10 minutes more or until topping is golden.
Melt butter, light brown sugar and milk together until boiling. Remove from the heat and add the coconut.