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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Ricardo's magazine. Had this cake before and it is delicious!! Ingredients:
1 cup water |
1 cup coarsely chopped pitted dates |
1/2 teaspoon baking soda |
1 3/4 cups flour, sifted |
1 1/2 teaspoons baking powder |
1 pinch salt |
1/2 cup unsalted butter, softened |
3/4 cup brown sugar |
2 eggs |
1/2 cup 35% cream |
1/2 cup unsalted butter |
1 1/2 cups brown sugar |
1 1/2 cups unsweetened dried shredded coconut |
Directions:
1. Cake:.
2. With the rack in the middle position, preheat the oven to 350°F Line the bottom of a 9-inch square baking dish with parchment paper. Butter and flour the sides.
3. In a saucepan, bring the water, dates and baking soda to a boil. Simmer for about 3 minutes, stirring frequently. Transfer to a bowl and let cool.
4. In a bowl, combine the flour, baking powder and salt. Set aside.
5. In another bowl, cream the butter and brown sugar using an electric mixer. Add the eggs one at a time, beating until the mixture becomes smooth and creamy. With the mixer on low speed, add the dry ingredients, alternating with the date mixture. Pour into the pan. Bake until a toothpick inserted in the centre comes out clean, 25 to 30 minutes. Remove from the oven. If desired, place the pan on a baking sheet to catch any icing that might spill over. Set the oven to broil.
6. Icing:.
7. In a saucepan, bring all ingredients to a boil, stirring constantly. Reduce the heat and simmer gently for about 2 minutes.
8. Spread the icing on the hot cake and broil until golden brown, 2 to 3 minutes.
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