- Prep time 40 minutes
- Total time 2 hours
- Portion size 10 servings
Ingredients
Date Purée:
Cake:
Caramel Sauce:
Assembly:
Method
Date Purée
In small saucepan over medium heat, combine dates, clementine, baking soda and 2/3 cup water. Cook until dates are tender, about 5 minutes. Transfer to blender; purée until smooth. Let cool.
Cake Preheat oven to 350°F; grease 8-inch square cake pan. In bowl, whisk together flour, baking powder, allspice, cinnamon and salt. Set aside.
In large bowl, using electric mixer on medium-high speed, beat butter with brown sugar, vanilla and clementine zest until light and fluffy. Beat in eggs, one at a time, beating well after each addi- tion. Beat in Date Purée. Reduce speed to low and beat in reserved flour mix- ture just until smooth (do not overmix). Scrape batter into prepared pan; bake for 30 minutes (do not turn off oven).
Caramel Sauce
Meanwhile, in saucepan, heat brown sugar and clementine zest and juice over high heat for 2 minutes. Stir in butter, whisky and cream; bring to boil. Cook, stirring occasionally, until sauce thickens and coats back of spoon, about 3 minutes. Remove from heat and set aside.
Assembly
Using toothpick, prick cake all over. Pour one-third of the reserved Caramel Sauce over cake; bake for 10 minutes. Let cool for at least 15 min- utes. Serve warm with remaining Cara- mel Sauce. Top with vanilla ice cream and sprinkle with pecans and clementine zest and segments, if using.
Nutritional facts Per serving: about
- Calories 470
- Total fat 26 g
- Saturated fat 17 g
- Cholesterol 130 mg
- Sodium 395 mg
- Total carbohydrate 55 g
- Fibre 2 g
- Sugars 45 g
- Protein 4 g
- Iron 1.3 mg
