Well is it cold enough for Sticky Date yet? I reckon so. Ha!
This is a light textured sticky date that can be served any time of the year. I like to think that these cold winter days and nights are meant for comfort food, and we don’t have to feel guilty. 😉 Well, that’s my excuse.
I’ve written this recipe with minimal instruction. I’ve noticed in bake club, some people (when they’re tired) go for the recipe’s that have the least amount of instruction. I guess they think they’re easier.
Actually, they can be harder for those that don’t know many techniques because some recipes assume you know. For example, I’ve had people ask me, “Do you drain the dates before using in the recipe?” The answer is no. The liquid is left in.
To be able to write limited instructions you rely on people understanding these simple baking skills. Not much to this one though, I’m sure you’ll get it right. Let me know what you think.
Sticky Date from the Apple Pot Cafe
- 170 g dates
- 1 tsp. Bi-Carb Soda
- 1 cup Boiling water
- 60 g butter
- 170 g Brown Sugar
- 2 Eggs
- 170 g S.R. Flour
- 1 tsp. Vanilla
- 300 g Brown sugar
- 300 ml Cream
- 100 g Butter
- 1 tsp. Vanilla
- Set the oven to 160c
- Chop Dates add Bi- Carb, soak in boiling water, after 5 - 10 minutes with the MC in place puree for 5 seconds/speed 8
- Scrape down the underside of the lid and sides of the TM bowl and weigh in the remainder of your ingredients.
- With the MC in place mix for 5 seconds/
speed5 scrape down and repeat
- Pour your batter into a cupcake tin for individual serves or a 7" cake tin.
- Bake until you see the cake pulling away from the sides of your tin and when you gently press the top of the cake with your finger the cake springs back. Follow
- instructions for the syrup below.
- Set the oven to 160 c
- Chop Dates add Bi- Carb, soak in boiling water after 5 - 10 minutes puree in a blender or processor
- Add the remainder of the ingredients into a bowl and mix until smooth.
- Fold in the pureed Date mix until combined then pour into a cupcake tin for individual serves or a 7" cake tin.
- Bake until you see the cake pulling away from the sides of your tin and when you gently press the top of the cake with your finger the cake springs back.
- Add all ingredients into a pot and, cook on the stovetop till golden and reduced until the desired syrupy
- Serve warm with thick cream or vanilla ice-cream.
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