Original Recipe: Edmonds (Arabian Nut Cake)

Ingredients

• 3/4 cup hot coffee
• 1 cup chopped dates
• 125g butter
• 1/2 cup brown sugar
• 1 tsp vanilla essence
• 2 eggs
• 1 3/4 cup flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup chopped walnuts
• icing sugar (optional)
• Coffee Buttercream icing
• extra chopped walnuts

Method

1. Pour the hot coffee over the dates and set aside to cool.
2. Preheat the oven to 175°C. Grease a 20cm deep round cake tin and line the base with baking paper (or greased, grease-proof paper)
3. Cream the butter and sugar until light and fluffy, then add the vanilla and the eggs, one at a time, beating well after each addition.
4. Sift the dry ingredients together and fold through the creamed mixture alternately with the date mixture. Lastly fold in the chopped walnuts until combined. Scoop the mixture into the prepared tin and level the top.
5. Bake for about 1 hour or until the cake springs back when lightly touched. Leave in the tin for 10 minutes before turning out onto a wire rack to cool.
6. Dust with icing sugar or ice with Coffee Buttercream icing and sprinkle/arrange chopped or halved walnuts around the edge of the cake.

Coffee Buttercream Icing

Ingredients:

• 1 cup icing sugar
• 50 butter, softened
• 1/2 tsp vanilla essence
• 1 tbsp milk
• 2 tsp of instant coffee mixed with 1 tbsp of boiling water, left to cool.

Method:

1. Sift the icing sugar
2. Cream the butter with half of the icing sugar, vanilla, coffee, and the milk. Beat until smooth and then gradually beat in the remaining icing sugar to give a good spreading consistency.

This article was provided by Ben Knowles – Editor @ The Upper Hutt Connection

12/02/24