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date tray cake, with icing and cashews

Stir together Date Tray Cake

5 from 2 votes
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Course Dessert
Servings 12

Ingredients
  

  • 350 gm dates rough chopped de-seeded
  • 250 ml water 1 cup
  • 200 gm butter chopped
  • 100 gm caster sugar granulated
  • 1 teaspoon cinnamon
  • 1 Teaspoon bi carbonate of soda
  • 3 whole eggs
  • 200 gm plain flour
  • 1 teaspoon baking powder

Cream Cheese Icing

  • 350 gm butter softened
  • 250 gm cream cheese softened
  • 2 cups icing sugar sifted
  • 40 ml lemon Juice 2 tablespoons
  • 1/2 teaspoon vanilla extract

Date Purée- optional

  • 200 gm dates 1 cup
  • 375 ml water 1 1/2 cups
  • 200 gm raw cashews toasted

Instructions
 

  • Put the first 6 ingredients - dates, butter, sugar, water, cinnamon and bi carbonate of soda into a pot and bring up to the boil.
  • Simmer until the dates break up and the mixture turns into a very dark bubbly mass. Stirring occasionally.
  • Take off the heat and cool till just warm. Mix in the eggs flour and baking powder into the pot, and stir until well combined.
  • Pour into the prepared tin and into the pre-heated oven for 35 to 40 minutes. Test with a skewer into the centre . When it comes out clean the cake is done. Otherwise bake another 10 minutes
  • Frosting: Beat the soft cream cheese and butter till light and fluffy. Add the vanilla and 1 cup of sugar. beat till fluffy and well combined. Add the remaining sugar 1/2 a cup at a time and then the lemon. taste . You can add more lemon or a little more sugar if you would like.
  • Puréed dates: Put the dates into a pot with the water and simmer stirring occasionally until you have a nice soft sauce. Put into the fridge to chill.
  • Spread the date purée over the cake and sprinkle with cashews. Cut into even sized pieces.