Ingredients
The following ingredients have 4 Servings
- <b>For the cake</b>
- 300 ml | 10fl oz water
- 200 g | 7oz pitted dates (chopped small)
- 150 g | 5.3oz plain (all purpose flour)
- 150 g | 5.3oz caster sugar
- 60 g | 2oz unsalted butter
- 125 g | 4oz ground almonds
- 2 large eggs
- 2 tsp bicarbonate of soda
- 1 tsp baking powder
- 2 tbsp cold brew coffee (or 1 tbsp espresso granules)
- 1/2 tsp vanilla paste
- pinch salt
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- <b>Chocolate glaze</b>
- 150 g | 5.3oz plain (dark chocolate, chopped small)
- 100 ml | 3.3oz double cream
- 1 tbsp golden syrup
- cocoa nibs or edible flowers to decorate (optional)
Instruction
- Preheat the oven to 180C (350F) and grease a springform cake tin with butter. Line the bottom with paper, grease and dust with flour. Shake out any excess.
- Put the water, coffee and dates in a small saucepan and bring to the boil. Take off the heat, transfer to a food processor and pulse until smooth. Stir in the bicarbonate of soda – the mixture will froth up a little.
- Beat the butter and sugar with a stand or hand mixer until pale. Add the eggs, one at a time, and whisk to combine. Scrape the bottom and sides of the bowl with a spatula as needed.
- Sift in the flour, baking soda and salt and then add the date mixture. Fold everything together until batter is smooth.
- Transfer the batter to the prepared cake tin and level. Bake for 50 minutes or until a skewer inserted in the centre comes out clean. Cool for 15 minutes before carefully removing from the tin.
- Stir all the ingredients for the glaze in a small pan over low heat until smooth and glossy and pour over the cake letting it drip down the sides.
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- Recipe adopted from Indulgent Cakes.
