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8 to 9
Servings ( one 8½ in [ 21.5 cm ] Loaf)Medium
By Nik Sharma
Published 2018
The inspiration for this cake is a sweet chutney made from dates and tamarind, which is commonly served as a dipping sauce with samosas and other fried snacks. I often dust this cake with confectioners’ sugar or drizzle it with a little Kefir Crème Fraîche.
Put the tamarind in a medium heat-proof bowl and add the boiling water, pressing down on the tamarind with a spoon so it’s covered with water. Cover with plastic wrap and let sit for at least 1 hour. Massage and squeeze the pulp to soften it, and press through a fine-mesh strainer suspended over a bowl, discarding the solids in the strainer. Measure out