STICKY DATE and PISTACHIO CAKE
This wonderfully moist cake has bitter flavors reminiscent of marmalade. Serve hot as a pudding or cold with a coffee.
- 250g sultanas
- 2 large eggs, beaten
- 350g chopped dates
- 75g dried cranberries
- 300g self-raising flour
- ½ tsp bicarbonate of soda
- 1 x 397g tin condensed milk
- zest and juice of 1 orange
- 60g pistachio kernels, chopped
- 170g salted butter, plus extra to grease
For the icing:
- 30g icing sugar, sifted
- Set aside 50g of the condensed milk and 20g of butter for the icing, plus 50g of dates and 10g of pistachios to decorate.
- Put the rest of the condensed milk, butter, dates and pistachios in a saucepan with the orange zest and juice, sultanas and cranberries, plus 100ml of water. Heat until the butter has melted, then simmer gently for 2-3 minutes. Pour into a large mixing bowl and leave to cool for 10-15 minutes, stirring once or twice. Preheat the oven to 160°C, fan 140°C, gas 3 and grease and line a deep 20cm round cake tin.
- Add the flour, bicarbonate of soda and eggs to the fruit mixture and stir well. Pour into the prepared tin, level the top and bake for 40 minutes. Reduce the oven to 140°C, fan 120°C, gas 1 and cook for a further 40-45 minutes or until the cake is golden and a skewer inserted in the centre of the cake comes out clean.
- While the cake is baking, make the icing. Put the reserved condensed milk and butter in a small saucepan and heat gently until the butter melts, stirring until smooth and combined. Add the sifted icing sugar and mix until you have a smooth sauce. Remove from the heat and set aside to cool and thicken slightly.
- Cool the cake in the tin for 10 minutes, then remove and transfer to a wire rack to cool completely. Drizzle over the topping and sprinkle with the reserved dates and pistachios. Leave to set. Enjoy your Cake!