Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Date mixture
Batter
Sauce
Utensils
One baking tray (approx. 20 x 20 cm), lined with baking pape
How it's done
Date mixture
Place the dates and baking soda in a bowl, pour the boiling water over the top and leave to soak for approx. 10 mins. Puree the dates with the liquid.
Batter
Place the butter, sugar, vanilla paste and salt in a bowl, beat using the whisk on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Mix in the date mixture. Combine the flour, baking powder and nuts, mix in. Transfer the batter to the prepared tin.
To bake
Approx. 45 mins. in the lower half of an oven preheated to 180 °C. Remove, prick the cake firmly with a wooden skewer.
Sauce
Place the cream, butter and sugar in a pan, bring to the boil while stirring. Pour in the rum, stir, pour the sauce over the warm cake, leave to absorb for approx. 30 mins. Remove the cake from the tin.
| Tip: | This cake tastes best served lukewarm. |
|---|---|
| Shelf life: | Store in an airtight container in the fridge for approx. 3 days. |
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