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Date Cake with Pecans and Caramel https://www.metro.ca/userfiles/image/recipes/gateau-dattes-pananes-caramel-11398.jpg PT15M PT1H10M PT1H25M
Cake :Preheat the oven to 325°F (170°C).Line a 6 or 7-inch springform pan with parchment paper. Grease the pan and set aside.In a bowl, combine the dates, boiling water, and baking powder. Set aside for 5 minutes. Pulse until you get a fine texture.Add the remaining ingredients. Pulse until you get a smooth texture. Pour into the springform pan.Bake in the oven for 60 to 70 minutes.Remove the cake from the oven and let cool.Icing :In a large pot, bring the cream and maple syrup to a boil. Cook for 8 to 10 minutes or until the texture thickens. Remove from the heat, add the butter and mix until it melts completely.Pour half of the caramel into a bowl. Add the coconut and pecans. Stir well.Spread the icing on the cake and pour the rest of the caramel on top.
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Cake: 1 pkg (340 g) fresh Medjool dates pitted and chopped 1 1/2 cups (375 ml) boiling water 2 teaspoons (10 ml) baking soda 1 cup (250 ml) brown sugar 3 egg 2/3 cup (160 ml) cold butter 1 1/2 cup (375 ml) flour Icing: 2/3 cup (180 ml) 35% cream 3/4 cup (180 ml) maple syrup 2 tablespoons (30 ml) butter 3/4 cup (180 ml) shredded coconut 2/3 cup (160 ml) pecans chopped
Date Cake with Pecans and Caramel

Date Cake with Pecans and Caramel

Rate this recipe
2 Votes
8
Desserts
0:15
Preparation
1:10
COOKING
1:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Cake:
  • 1 pkg
    (340 g)
    fresh Medjool dates pitted and chopped
  • 1 1/2 cups
    (375 ml)
    boiling water
  • 2 teaspoons
    (10 ml)
    baking soda
  • 1 cup
    (250 ml)
    brown sugar
  • 3
    egg
  • 2/3 cup
    (160 ml)
    cold butter
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  • 1 1/2 cup
    (375 ml)
    flour
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  • Icing:
  • 2/3 cup
    (180 ml)
    35% cream
  • 3/4 cup
    (180 ml)
    maple syrup
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    IRRESISTIBLES AMBER RICH TASTE MAPLE SYRUP

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    375 ml


  • 2 tablespoons
    (30 ml)
    butter
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    250 g SELECTED VARIETIES


  • 3/4 cup
    (180 ml)
    shredded coconut
  • 2/3 cup
    (160 ml)
    pecans chopped
Imprimer ma sélection

Preparation

Cake :

Preheat the oven to 325°F (170°C).

Line a 6 or 7-inch springform pan with parchment paper. Grease the pan and set aside.

In a bowl, combine the dates, boiling water, and baking powder. Set aside for 5 minutes. Pulse until you get a fine texture.

Add the remaining ingredients. Pulse until you get a smooth texture. Pour into the springform pan.

Bake in the oven for 60 to 70 minutes.

Remove the cake from the oven and let cool.

Icing :

In a large pot, bring the cream and maple syrup to a boil. Cook for 8 to 10 minutes or until the texture thickens. Remove from the heat, add the butter and mix until it melts completely.

Pour half of the caramel into a bowl. Add the coconut and pecans. Stir well.

Spread the icing on the cake and pour the rest of the caramel on top.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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