170 g Large dates; pitted and
-chopped
100 g Macadamia nuts; chopped and
-toasted
1 ts Bicarbonate soda
300 ml Boiling water
60 g Butter
1 c Brown sugar
2 lg Eggs
170 g Self raising flour
1 ts Vanilla essence
-TOFFEE SAUCE-
150 g Brown sugar
150 g Double cream
1 ts Vanilla essence
50 g Butter
Mix the dates with the bicarbonate soda and cover with the boiling water.
Cream the butter and sugar until creamy, then add eggs, 1 at a time. Fold
in the flour, date mixture and vanilla essence. Mix well, lastly adding the
chopped nuts.
Pour into a 18cm. square tin or 20cm. round springform tin that has been
greased and dusted with flour.
Bake at 180c. for 35 minutes. The cake should be well puffed.
Meanwhile mix the brown sugar, cream, vanilla essence and butter in a
saucepan. Heat until boiling and simmer for 5 minutes. Pour over the warm
cake, or if you prefer, pour the sauce into individual bowls and place the
cake on top.
Yields
1 servings