Tamarind and Date Chutney Cake


Photo: Marty Thyme
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Ingredients

150 grams chopped dates
150 grams sweet tamarind date chutney
150 grams unsalted butter, softened
75 grams dark brown sugar
2 medium eggs
275 grams plain flour
2 teaspoons bicarbonate of soda
100 grams hazelnuts, toasted and roughly chopped
150 grams icing sugar
8 The seeds from cardamom pods, finely ground
1/2 Juice of lemon

Preparation

1
Line the base and sides of an 18cm (7-inch) deep cake tin with non-stick baking paper; grease paper.
2
Preheat the oven to 180°C (350°F).
3
Put the dates in a mixing bowl with 150ml boiling water to soften.
4
Stir in the butter until melted; set aside to cool, 10 minutes.
5
Add the chutney and brown sugar, stir well then beat in the eggs until smooth.
6
Sift in the flour and soda and mix to blend, then stir in the nuts.
7
Spoon mixture into the tin and bake for about an hour, turning the tin around halfway through, or until a skewer poked in comes out clean.
8
Leave to cool completely on a wire rack.
9
To make icing, mix the icing sugar, cardamom, juice and a little water if needed, to a thick smooth icing and spoon this over the cake so it dribbles down the sides.

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About

The recipe for the Sweet Tamarind Date Chutney is also on Foodista. This cake is best eaten the next day.

Yield:

12 servings

Added:

July 16, 2010

Creator:

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