Recipe for Honey and Date Cake
Quick and easy cake recipe…
Here’s a great cake which is easy to make and very versatile. I originally made it with prunes but changed them for some delicious marinated dates instead. It’s a simple recipe and works brilliantly as an afternoon cake or, as in this case a dessert choice with some ice cream. This dish is still in the final stages of production in terms of how I am going to present it but it’s far enough on to give you an idea.
The key to this dish, I believe is to get plenty of flavour into your fruits and the syrup which goes with it. You could use cherries as in a clafoutis but dates are a little different to the norm and worth a try. First thing I do is make a simple stock syrup; equal quantities of white sugar and water brought to the boil. Stir well until the sugar has dissolved and then pack it with flavour. I used the following: orange and lemon zest, star anise, fresh mint, cloves, cinnamon quills, fresh ginger and a stick of lemongrass. Squeeze the juice from the lemons and oranges in there too and give everything a good simmer. Leave to cool and then drop your dates into soak.
Date and Honey Cake Recipe
100ml Apple juice
220g Honey
300g Plain Flour
200g Soft Dark Brown Sugar
1tsp Baking Powder
200g Ground Almonds
300g Unsalted Butter
4 Eggs
20-25 Pitted and Soaked Dates
Dissolve the sugar in the apple juice and honey over a low heat, allow to cool slightly. Pass the flour and baking powder through a fine sieve and into the bowl of an electric mixer with a paddle attachment. Cut the softened buter into cubes, mix in the almonds with the flour, turn the mixer on a low speed and slowly add the butter until the butter and flour are well mixed with the consistency of breadcrumbs. Gradually add the honey and apple juice mixture followed by the eggs, one at a time until well mixed.
Line a baking tray with baking paper, a tin or tray approximately 18 x 26x 4cm is ideal. Pour the mixture into the lined tray and make sure the mixture is evenly spread out. Arrange the dates on top of the mixture and bake in a pre heated oven at 180 degrees C/Gas Mark 4 for about 30 to 35 minutes. When golden brown simply insert a skewer into the middle and if it comes out cleanly then it’s ready. Dot the surface with a sharp knife and brush with some of the reserved date juices.
Honey and Date Cake
Turn the cake out once it has cooled and cut into the desired portion size. You can serve it warm or at room temperature with clotted cream, custard or ice cream. We are trialing it with honey and lavender ice cream.
Honey and Date Cake with Honey and Lavender Ice Cream
Miles,
A hot date for Christmas, how lovely
Looks easy enough to make and would feed plenty plus great for people who don’t like the richness of Christmas pudding. I notice you serve with lavender ice cream…. there’s an artisan rice pudding mix we have in the deli which is flavoured with lots of lavender but I’ve yet to try it. I use so many lavender oil bath products that I’m slightly dubious about putting it into desserts but everyone tells me it’s a good idea… including Nigel Slater who has been known to cook savoury dishes with it.
I braved the wintery weather today and ventured out into the garden in search of bay and thyme which I eventually found under a pile of snow… they are currently flavouring a steak and kidney casserole which is slowly cooking in some strong ale.
Not sure what it is about this festive season in particular but I feel slightly unprepared for it. There are still a few presents to buy (unusual for me) and food to consider (even more unusual), nothing’s wrapped and the house looks like a bomb’s hit it (fairly normal). One of the things about working in a food related industry at this time of year is all the extra hours necessary to cope with demand and the inevitable cleaning up afterwards. What it must be like in the professional kitchens I can’t imagine. Even if there’s time, I’m often too tired to do more than the every day chores at home. There’s snow in the garden looking delightful and twinkly lights on the Christmas tree….. where’s the festive spirit then? Oh dear I’m beginning to sound like a grumpy old woman
Cid
December 20, 2009 @ 4:48 pm
Miles,
Read, viewed, approved, printed off - on my list! Thank you!
This baking lark is never ending
Smiley 4th Advent greetings to you and all
Anne
December 20, 2009 @ 8:02 pm
Cid,
The stew sounds lovely. Don’t be put off by the lavender, too much is overpowering but if you get the quantity right it can really add something to the dish.
Miles
December 20, 2009 @ 8:19 pm
Anne,
Give it a go, it’s really easy.
Happy Advent to you too.
Miles
December 20, 2009 @ 8:20 pm
Miles,
This is one recipe that I think will be easy to convert to gluten free. I’m going to give it a try with a blend of alternative flours. I’m going to try it almost exactly as you have it, but I’m adding a little applesauce and some xanthan gum. I love Mejool dates and soaking them is key to adding moisture to gluten-free baking.
I’m excited to try this one. Thanks!
Melissa
P.S. You better get ready, Cid. I’m on my way, bringing some organic high altitude spirits.
December 22, 2009 @ 11:48 pm
Melissa,
I’d be interested to know how the GF version works out.
Miles
December 23, 2009 @ 8:45 pm