Tamarind and Date Chutney Cake
The recipe for the Sweet Tamarind Date Chutney is also on Foodista. This cake is best eaten the next day.
Total Steps
9
Ingredients
11
Tools Needed
7
Ingredients
- 150 gram dates
- 150 gram sweet tamarind date chutney
- 150 gram unsalted butter
- 75 gram dark brown sugar
- 2 medium eggs
- 275 gram plain flour
- 2 teaspoon bicarbonate of soda
- 100 gram hazelnuts
- 150 gram icing sugar
- 8 pods cardamom seeds
- 0.5 lemon lemon
Instructions
Step 1
Line the base and sides of an 18cm (7-inch) deep cake tin with non-stick baking paper; grease the paper.
Step 2
Preheat the oven to 180°C (350°F).
Step 3
Put the dates in a mixing bowl with 150ml boiling water to soften.
Step 4
Stir the butter into the dates mixture until melted; set aside to cool.
Step 5
Add the sweet tamarind date chutney and dark brown sugar to the mixture, stir well, then beat in the eggs until smooth.
Step 6
Sift in the plain flour and bicarbonate of soda and mix to blend, then stir in the toasted and roughly chopped hazelnuts.
Step 7
Spoon the mixture into the prepared cake tin and bake for about an hour, turning the tin halfway through, or until a skewer poked in comes out clean.
Step 8
Leave the cake to cool completely on a wire rack.
Step 9
To make the icing, mix the icing sugar, finely ground cardamom seeds, lemon juice, and a little water if needed, until a thick smooth icing forms. Spoon this over the cooled cake so it dribbles down the sides.