For the cake:
170g large dates, pitted & chopped
1 teaspoon bicarbonate of soda
300ml boiling water
60g butter
1 cup brown sugar
2 large eggs
170g self raising flour
1 teaspoon vanilla essence
100g macadamia
For the Toffee Sauce:
150g brown sugar
150g double cream
1 teaspoon vanilla sauce
50g butter
1. Preheat the oven to 180 C & butteran 18cm square tin or individual "dariole"mould & dust with flour.
2. Mix the dates with the bicarbonate of soda & cover with the boiling water. Cream the butter & sugar until creamy, then add eggs, one at the time. Fold in the flour, date mixture & vanilla essence. Mix well, lastly adding the chopped nuts.
3. Bake at 180 C for 35mins ( individual moulds 20-25minutes). The cake should be well puffed & deep brown.
4. Meanwhile mix the brown sugar, cream, vanilla essence & butter in a saucepan.
Heat until boiling & simmer for 5mins, then cool.
5.To serve, pour the sauce over the warm cake, or, if you prefer, pour the sauce onto inidividual plates & place the cake on top.
images taken Canon ixus
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