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Coffee drizzle cake with dates
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Magnificent coffee cake with unique ingredients steals the show on any dessert table.
Ingredients:
  • 225g unsalted butter, softened, chopped
  • 440g (2 cups) caster sugar
  • 4.40 gm vanilla extract
  • 3 eggs
  • 150g chestnut flour (see note) or ground almonds
  • 200g (1 1/3 cups) self-raising flour
  • 2.50 gm bicarbonate of soda
  • 25g Dutch cocoa
  • 310ml (1 1/4 cups) espresso coffee, cooled
  • 125ml (1/2 cup) buttermilk
  • Double cream, to serve
  • 200g fresh dates, pitted, cut into slivers
  • 50ml Cognac or brandy
  • 165g (3/4 cup) caster sugar
  • 60ml (1/4 cup) espresso coffee
Instructions:
  • Preheat your oven to 190ËšC. In a bowl, use an electric mixer to beat together butter, sugar, and vanilla until light and fluffy. Add eggs one at a time, continuing to beat after each addition.
  • Sift together flours, bicarbonate of soda, cocoa, and a pinch of sea salt over the egg mixture. Mix in espresso and buttermilk until smooth. Transfer batter into a greased 24cm non-stick fluted (bundt) cake tin. Bake for 55 minutes or until a skewer inserted comes out clean. Let it cool in the tin for 10 minutes, then invert onto a wire rack to cool completely.
  • Allow the dates to luxuriate in a bath of Cognac for an hour. As for the coffee syrup, sweeten the water with sugar in a small saucepan over medium heat until caramelized, then carefully infuse it with espresso until a smooth concoction is achieved.
  • Drizzle cake with syrup and garnish with dates. Serve sliced with double cream.

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