The festive baking continues and this time I have a really simple recipe that will be guaranteed to impress. If you are short on time, whizz up this cake and impress your guests. It's a very simple cake but it's full of flavour. The cinnamon is subtle but definitely present and the dates gives the cake a lovely, sweet stickiness and more importantly does not taste like dates!
I'm entering this to several blog challenges
One Ingredient Challenge hosted by Laura from How to Cook Good Food and co hosted by Nazima from Franglais Kitchen. The ingredient this month is dates.
The Spice Trail :Cooking with Cinnamon hosted by Vanesther from Bangers & Mash
Calendar Cakes hosted by Rachel from Dolly Bakes and co-hosted by Laura from Laura loves Cakes. The theme this month is Jingle Bell Rock.
Let's Cook Christmas Party Food hosted by Nayna from Simply Food.
Cooking with Herbs hosted by Karen from Lavender and Lovage. The theme this month is cooking with Herbs and Christmas spices so I think my cinnamon will qualify.
Recipe adapted from about.com
300g pitted dates
3 teaspoons ground cinnamon
375g self raising flour
200g light brown sugar
1 teaspoon baking powder
- Preheat the oven to 180C.
- Place the dates in a medium sized saucepan and fill with enough water to cover the dates.
- Bring to the boil and remove from the heat.
- Drain the dates and whizz in a food processor until it has a paste like consistency.
- Add softened butter, eggs and sugar to the food processor and mix.
- Add in the flour and baking powder and continuing mixing until well mixed.
- Pour into a cake tin and bake for about 40 - 50 minutes (depends on the size of your tin). Do keep an eye on your cake as it browns quickly - I'd recommend checking after 20 minutes and then at 5-10 minute intervals as you may need to cover the cake with foil.
- Decorate with icing sugar and sprinkles or leave plain.
Such a pretty cake looks wonderful and perfect for christmas.ReplyDelete
Thanks and so simple to make too!Delete
Love the look of this, Ros. I'm a big fan of dates in cakes.ReplyDelete
Thanks! It was a huge hit at work.Delete
I love dates and this look absolutely lovely!ReplyDelete
I'm sure you'll love this cake :)Delete
How wonderful - and I love how you cunningly disguised the burnt bits. It looks so pretty and very, very festive. Thanks for sharing in #TheSpiceTrail :)ReplyDelete
Icing covers everything! I'll know to watch the carefully next time!Delete
I love cakes with dates...the texture and taste is divine. I also love your cake mould :) This would indeed be a crowd pleaser, perfect party food for Four Seasons Food, thanks xxReplyDelete
I was really pleased with the cake mould - a good find and not too expensive either.Delete
I love dates used like this in a cake. They add a real depth of flavour, and I'm sure they are great with cinnamon.ReplyDelete
The dates and cinnamon were a perfect pairing.Delete
Love this Ros. The idea of cinnamon and dates together sounds so perfect for this time of the year. And it's a simple whizz in thé food processor type of cake,I like that! Plus dates keep a sponge fresher for longer I always find.ReplyDelete
Thanks for entering One Ingredient and Happy Christmas to you!
I decided to make it a whizz all in one cake even though the original recipe stated otherwise and I'm pleased it worked. The flavours complement each other beautifully. Happy Christmas to you too :)Delete
Nice use of dates - I'm a sucker for a date in a cake!ReplyDelete
Thanks! I'm starting to like dates in cakes.Delete
WOW! What a FABULOUS entry into cooking with herbs for December and my spicy theme, and such lovely photos too! Thanks so much and Happy New Year! KarenReplyDelete
Thanks Karen, it's always a pleasure joining in Cooking with Herbs.Delete