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2 cups besan flour/ chickpea flour. 1 cup salted butter, melted. ½ cup milk powder. ½ tsp cardamom powder. ¾ cup sugar. ⅓ cup water. ⅓ cup chopped nuts
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Yield
30 pieces
Type
Desserts
Time
1 hour 10 minutes
Level
Somewhat experience
1
Place chopped dates in a saucepan together with baking soda. Pour in hot boiling water. Put the lid on and leave the dates to soften.
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2
When the dates have softened, puree them using a handstick blender or a food processor until smooth.
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3
Mix all the dry ingredients together.
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4
Place all dry ingredients, oil and eggs in a large mixing bowl.
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5
Then add in the date puree.
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6
Whisk or blend everything using a handheld mixer or handheld blender.
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7
Pour the batter into the prepared tray and bake at gas 3.5 or at 170°C/ 325°F for about 50 minutes.
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8
Once baked, leave the cake in the tray while you get on making the toffee sauce.
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9
Prepare the toffee sauce by melting the butter, dark brown sugar, treacle syrup and heavy cream/ double cream in a small saucepan.
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10
When the sauce is smooth and silky, pour it over the date cake and spread it evenly.
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11
Then let it rest for a bit until the sauce slightly set.
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