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Date Cake with Pecans and Caramel
2020-11-10
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.
8
Metro
4
3
5
4
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
8
Desserts
0:15
Preparation
1:10
COOKING
1:25
TOTAL TIME
Ingredients
-
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
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
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