Sticky Date Cake with Pistachio Brittle & Cardamom Toffee Sauce

Name: Sticky Date Cake with Pistachio Brittle & Cardamom Toffee Sauce
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: Serves: 4-6
Cuisine: Middle Eastern
Ingredients: 1½ teaspoons baking powder; 200 g (7 oz) pitted dates, preferably soft medjool dates, finely chopped; 75 g (2¾ oz) pistachio nut kernels, chopped; 350 g (12 oz) soft dark brown (muscovado) sugar; 100 g (3½ oz) caster (superfine) sugar; 250 ml (9 fl oz/1 cup) pure cream (35% fat); ¼ teaspoon ground cardamom; 175 g (6 oz) plain (all-purpose) flour; 200 g (7 oz) unsalted butter, chopped; Ice cream, to serve; 60 ml (2 fl oz/¼ cup) milk; 80 ml (2½ fl oz/⅓ cup) boiling water; 220 g (7 oz/1 cup) caster (superfine) sugar; 100 g (3½ oz) unsalted butter, softened; 2 eggs

Preparation info

Serves:
4-6

Difficulty
Easy
Ready in
1 hr 10

Appears in

My Street Food Kitchen

By Jennifer Joyce

Published 2015

About

Cardamom and caramel make a formidable sauce for this pillow-soft cake studded with chopped dates. Scoop some ice cream or créme fraîche over it, sprinkle with the bashed brittle and indulge your friends after a Middle Eastern feast.

Ingredients

200 g (7 oz) pitted dates, preferably soft medjool dates, finely chopped
80 ml (

Dessert
Vegetarian

Method

Preheat the oven to 180°C (350°F) or 160°C (315°F) fan forced. Lightly grease a 20 cm (8 inch) square cake tin.

Put the dates in a bowl and pour the boiling water over them. Set aside