Tamarind and Date Chutney Cake
By: Marty Thyme
Published: Friday, July 16, 2010 - 4:23am

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.

About


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