Posted by Kathy Lee | File under : ,


1 1/2 pack butter (113 g)
2 1/2 cups supply sugar
5 eggs
2 cups date puree
4 cups patent flour
1 tbs. baking powder
1 tsp. sodium bicarbonate
1 tsp. vanilla

Toffee sauce:
3/4 cup supply sugar
1/4 cup water
1 tbs. butter
1 1/2 cup liquid cream


Mix butter with sugar and egg by elec-tric blender for 15 minutes, add vanilla, mixwell.
Sift flour with baking powder and sodium bicarbonate, combine with butter mixture, add puree dates and mix well by spoon.
Pour batter into circular greased 22 cm. diameter oven pan or small cup cake mould and bake into hot oven (at 180°C) by using water path for 35-45 minutes, stand to cool for 5 minutes.
To prepare toffee: stir sugar over heat until golden, add water, butter and 1. cream, mix well until golden and homo-geneous sauce, cool for 10 minutes, pour sauce over cake and serve with ice-cream.


Post a Comment