Spiced Date And Almond Cake
Preparation time is 40minutes
Cook time is 50minutes
Total time is 1hours 30minutes
Serve is for 12 people
Difficulty level: 3 out of 4
16 Ingredients
Number of servings
12
- 160grams CSR Date Syrup
- 135grams CSR Brown Sugar
- 150grams White Wings Self-Raising Flour, sifted
- 200grams pitted fresh dates
- 1teaspoons baking soda
- 375grams thick greek yoghurt
- 125grams unsalted butter, melted
- 3 eggs, room temperature
- 1 large orange, finely grated zest and juice
- 110grams almond meal
- 2teaspoons ground ginger
- 1teaspoons ground cinnamon
- 1/2teaspoons sea salt flakes
- 200milliliter sour cream
- fresh figs, quartered (to serve)
- roasted almonds, coarsely chopped (to serve)
Description
This mouth-watering crumbly cake is the ultimate dessert to impress friends and family! The rich flavours of the figs and date syrup and the freshness of yoghurt combine to create the perfect finish on an already delicious cake.
Instruction tip
Meal Idea:Store the un-iced cake in an airtight container for up to 5 days.
Method
Step 1 of 6
Preheat oven to 160C fan-forced or 180C conventional. Grease and line a 22cm round cake tin with baking paper.
Step 2 of 6
Place dates and bi carb soda in a small heatproof bowl. Pour over ½ cup (125ml) boiling water, cover with a plate and set aside for 15 minutes to soften.
Step 3 of 6
Transfer date mixture to a food processor and process, scraping down the sides, until smooth. Add 250g yoghurt, 80g syrup, 80g sugar, butter, eggs and orange zest and process until combined. Transfer to a large bowl. Add flour, almond meal, spices and salt, then whisk until batter is smooth and combined. Spoon mixture into the prepared tin, smooth top and bake for 50 minutes until golden and centre springs bake when gently pressed. Cool in tin for 15 minutes then invert onto a wire rack to cool completely.
Step 4 of 6
Combine remaining 80g date syrup and orange juice in a small saucepan. Place over low heat and cook, stirring, for 2 minutes until combined. Remove from heat and refrigerate to cool.
Step 5 of 6
Whisk the sour cream, remaining 125g yoghurt and remaining 55g (¼ cup) brown sugar in a bowl until soft peaks form. Refrigerate until ready to serve.
Step 6 of 6
Transfer the cake to a serving platter. Spread with the sweetened yoghurt, top with figs, scatter with almonds and drizzle with CSR Date Syrup. Cut into slices to serve.
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