Neil Perry's date cake with ginger icing
serves
10
Spiced date cake with ginger icing
Ingredients (15)
- 380g medjool dates, stones removed, chopped
- 1/4 tsp bicarbonate of soda
- 90g unsalted butter, softened
- 1 cup (220g) light-brown sugar
- 3 eggs, at room temperature
- 1 1/2 cups (225g) self-raising flour
- 1/2 tsp ground cinnamon
- 1/4 tsp ground star anise
- 1/4 tsp ground cloves, plus extra to serve
- 1/4 tsp ground ginger
- Chopped crystallised ginger, to serve
Ginger icing
- 150g unsalted butter, softened
- 125g pure icing sugar, sifted
- 1 vanilla bean, split, seeds scraped
- 1 tsp ground ginger
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 180°C. Grease a 24cm round springform cake pan and line base and side with baking paper. Combine dates with 300ml water in a small saucepan. Bring to boil, then immediately remove from heat. Stir in bicarb and allow to stand for 5-6 minutes or until date begins to break down. Place date mixture in a food processor and whiz until smooth. Cool completely.
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2.In a stand mixer fitted with the paddle attachment, beat butter and sugar until thick and pale. Add eggs, 1 at a time, beating well after each addition. Sift the flour and spices together in a bowl. Gently fold flour mixture into butter mixture, then fold in cooled date mixture. Pour batter into prepared pan and smooth top with the back of a spoon.
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3.Bake for 1 hour or until a skewer inserted in the centre comes out clean. Remove from oven and cool in pan for 10 minutes before turning onto a wire rack to cool completely.
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4.Meanwhile, for the ginger icing, place butter, icing sugar and vanilla seeds in cleaned stand mixer fitted with the paddle attachment. Beat on high for 5-6 minutes or until fluffy and pale. Beat in ground ginger to combine. Spread onto cooled cake and scatter with crystallised ginger and extra ground clove to serve
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