DATE CAKE
This whole episode feels like it's from the Black Market Liquor Bar, which is our eclectic eatery and bar in Los Angeles. The date cake is from that bar's greatest hits playlist.
Provided by Antonia Lofaso
Categories dessert
Time 1h10m
Yield 24 mini cakes
Number Of Ingredients 20
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray.
- Add the dates, baking soda and 2 cups water to a pot and bring to a simmer. Cook until greatly reduced, about 15 minutes. Turn off the heat. Mash the dates into a paste. Set aside.
- Add the butter and brown sugar to a stand mixer fitted with the whisk attachment and whip until soft. Add the eggs and vanilla and mix until combined.
- In a separate bowl, mix the flour, allspice, baking powder and salt. Add to the stand mixer large spoonfuls of the flour mixture and date paste, alternating between each. Beat until combined. Evenly scoop the cake batter into the mini muffin tins, to the top of each cup.
- Bake, rotating the pan halfway through, for 20 to 25 minutes. Poke with a wooden skewer to make sure it's done.
- For the toffee sauce: Mix the heavy cream and brown sugar together in a pot. Bring to a simmer, then remove from the heat and cool for 5 minutes.
- For the whipped cream: Add the heavy cream, vanilla, allspice, cardamom, cinnamon and ginger to the cleaned bowl of the stand mixer fitted with the whisk attachment. Whip until stiff peaks are formed.
- Invert the cakes onto a serving platter or plate. Poke the now tops of the cakes with a wooden skewer. Pour about 1/2 cup toffee sauce over the top of each cake. Dollop the whipped cream over the top of each cake.
FLOURLESS WALNUT CAKE
I donn't recall where I found this recipe but I love walnuts and tis seemed like a keeper. There is a wine suggestion to go with this cake at the end of the recipe.
Provided by Nana Lee
Categories Dessert
Time 1h10m
Yield 1 8 inch cake
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F
- Lightly butter and flour an 8-inch round cake pan.
- Using an electric mixer, beat the egg yolks and sugar together until light and fluffy, approximately 4 minutes. Stir in the lemon zest.
- In a separate bowl, beat the egg whites until they hold stiff peaks.
- Fold one quarter of the whites into the egg-yolk mixture to lighten it.
- Add the ground walnuts, stirring until thoroughly blended.
- Carefully fold in the remaining egg whites to maintain a light texture.
- Pour the batter into the pan and bake for about 60 minutes or until firm and golden brown.
- Cool on a rack before removing the cake from the pan.
- To serve, slice into wedges.
- If desired, dust alternately with powdered sugar and cocoa and arrange with fresh berries.
- WINE SUGGESTIONS:.
- Late Harvest Riesling or Sweet Orange Muscat wines.
Nutrition Facts : Calories 2520.8, Fat 241.7, SaturatedFat 27, Cholesterol 846, Sodium 287, Carbohydrate 48.8, Fiber 23.2, Sugar 10.6, Protein 77
FLOURLESS CHOCOLATE-DATE CAKE
A purée of bourbon and plump Medjool dates suffuses this divinely intense dessert; it gets swirled into both the batter and the caramel glaze. This recipe comes from Martha Stewart's Cake Perfection: 100+ Recipes for the Sweet Classic, From Simple to Stunning (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
Steps:
- In a small saucepan over medium-low heat, bring dates and bourbon to a simmer; cook, stirring, until almost all of liquid is absorbed. Remove from heat; cover and let cool. Purée in a food processor until smooth. (You should have about 1 cup.)
- Preheat oven to 325°F. Butter a 9-inch springform pan. Line bottom with parchment; butter parchment. Dust pan with cocoa, tapping out any excess.
- In a heatproof bowl set over (not in) a pan of simmering water, melt butter and chocolate, whisking until smooth. Remove from heat. Whisk in 2/3 cup date purée. Let cool; whisk in egg yolks, kosher salt, and cinnamon.
- Beat egg whites on medium-high speed until soft peaks form, about 2 minutes. Slowly add 1/4 cup sugar, beating until stiff glossy peaks form. Fold one-third of whites into chocolate mixture, then fold in remaining whites. Transfer to prepared pan, smoothing top with an offset spatula.
- Bake until set, cracking a bit on edges, and shiny in center, about 30 minutes. Transfer pan to a wire rack and let cool completely. Run a paring knife around sides of pan; remove from pan and transfer to a cake plate.
- In a small saucepan over medium-high heat, bring remaining 1 cup sugar and 1/4 cup water to a boil, stirring until sugar is dissolved. Let boil, without stirring, until deep golden brown, swirling pan to color evenly, and washing down sides of pan with a wet pastry brush to keep crystals from forming, 10 to 11 minutes. Remove from heat; carefully pour in cream (it will spatter), stirring to combine. Stir in remaining 1/3 cup date purée. Pass caramel through a fine sieve to remove lumps. Let cool until thick but pourable, about 30 minutes.
- Pour caramel over cake, spreading with an offset spatula so it drips over sides. Sprinkle with flaky salt. Slice cake with a knife dipped in hot water, then wiped down between slices; serve with whipped cream.
EGGLESS DATE AND WALNUT CAKE
This is a delicious eggless cake recipe. The dates give added colour to the cake. To add eggs to this recipe, please substitute condensed milk with 2 large eggs and 1/2 cup sugar. Reduce baking powder to 1/2 teaspoon.
Provided by Tabby610
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Remove seeds from dates and chop them finely.
- Add 6 tbsp of water and keep on low flame for 2 minutes Remove from fire.
- Add 1/2 tsp soda-bicarb.
- Keep aside for 15-20 minutes.
- Sift flour with baking powder.
- Keep aside in a bowl.
- Mix dates and walnuts with flour.
- Beat oil and condensed milk very well. If using eggs, then first beat oil and sugar, then add eggs one at a time. Beat well.
- Add vanilla essence and mix.
- Add flour and mix lightly.
- Bake in a preheated oven at 175C/350F for 45 minutes or until a toothpick inserted in the centre comes out clean. Let cool for 10 minutes before taking out of the cake pan.
Nutrition Facts : Calories 380.5, Fat 20.5, SaturatedFat 3.4, Cholesterol 7, Sodium 151.3, Carbohydrate 47.8, Fiber 3.4, Sugar 31.3, Protein 5.1
DATE AND WALNUT CAKE
This old-fashioned favourite is proof that you don't need to invent new recipes in order to eat healthily. Despite being very low in fat it has a lovely light, moist texture, thanks to the dried dates, and makes a pleasant alternative to a conventional fruited cake. It's delightfully easy to make, and keeps well too.
Provided by Pieniash
Time 1h35m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Place the dates in a bowl with the butter and bicarbonate of soda. Pour over the boiling water and stir until the butter has melted. Set aside to cool.
- Preheat the oven to 180ºC (350ºF, gas mark 4). Lightly grease an 18 cm (7 in) round deep cake tin and line the bottom with baking parchment.
- Place the sugar and eggs in a large bowl and beat well to combine. Add the cooled date mixture, then sift in the flour, baking powder, mixed spice and salt. Add the walnuts and stir together until thoroughly mixed.
- Pour the mixture into the prepared tin and level the top. Bake for 1-1 1/4 hours or until the cake is risen and nicely browned and a skewer inserted in the centre comes out clean.
- Turn out onto a wire rack and leave to cool. The cake can be kept, wrapped in foil or stored in an airtight container, for up to 5 days.
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