food for thought

by michelle

date and tamarind cake with lemon cardamom icing

with one comment

A surfeit of dates and a search for ideas led me to this amazing Dan Lepard recipe. I just couldn’t resist and it didn’t disappoint.

date-and-tamarind-cake-with-lemon-cardamom-icing

Preheat your oven to 180ºC (350ºF) and grease and line a cake tin with baking paper. Put 200g (7 0z) of dates, 50g (1¾ oz) of tamarind paste and 300ml (10 fl oz) of water in a pan and bring it to a boil for a minute. Remove from the heat and add 250g (8¾ oz) of unsalted butter and allow it to melt. When cooled a little mix it with 150g (5¼ oz) of dark brown sugar then beat in 2 large eggs followed by 275g (9¾ oz) of plain flour and 2 teaspoons of bicarbonate of soda. Stir in 175g (6¼ oz) of shelled and roughly chopped walnuts. Transfer the mixture to the cake tin and bake for 50-60 minutes or until the cake tests clean. Allow to cool in the tin a little before turning out. When the cake is cool combine of 150g (5¼ oz) of icing sugar, the finely ground seeds of 6-8 cardamom pods and the juice of ½ lemon. Spread over the cake and allow a little to drip over the sides.

date-and-tamarind-cake-cut

Advertisements

Written by michelle picker

May 13, 2015 at 5:33 am

One Response

Subscribe to comments with RSS.

  1. What an interesting cake! Really unusual flavours – I’m keen to try it.

    Chez @ Chez Moi

    May 13, 2015 at 7:36 am


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: