Date, Walnut, & Nutmeg Cake

From minxeats - recipes, recaps, and restaurant reviews
April 21, 2017 - 8:00am
I am not a baker, although I love eating baked goods. I also love watching the Great British Baking Show and have really been enjoying the "Master Class" addendum series with Mary Berry and Paul Hollywood demonstrating their recipes. It's actually more fun for me to watch people baking than to do it myself. In fact, the thought of making something more complicated than a bundt cake or brownies is more than a bit intimidating. How those people--amateur, home bakers--can make such incredible fantasias with meringue and gum paste and multiple layers of cake and icing is incredible to me. Also time-consuming and potentially kitchen-messing.Sometimes I do go into the kitchen to bake, and sometimes it goes well. Normally when I cook, I alter recipes like crazy, but I can't do that with baking. Baking is science, and therefore shouldn't be messed around with because it could end badly. So I rely on cookbooks most of the time. Like The Cardamom Trail, by former British Baking Show contestant Chetna Makan. Chetna was known for using unusual flavor combinations in her baked goods, which is one of the things that endeared her to me. But she also liked to bake straight-up British favorites, like Victoria sponge and lemon drizzle cake. The recipe I've included in this post is for a cake somewhat similar to sticky toffee pudding in that it uses dates as a main ingredient. There's also a sauce component, which I have omitted, that would make this dish even more like STP. (And I would have made it, had we double cream on hand.) Without it, this cake is somewhat like a quickbread in flavor and texture, and it is lovely with a scoop of vanilla ice cream or a cup of coffee or tea.Date, Walnut, & Nutmeg Cake (from The Cardamom Trail)You need a kitchen scale for this one. Also, you can make your own self-raising flour by adding 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to a cup of flour. For this recipe, you'll need about 2 cups of flour. Sift together the flour, baking powder, and salt and then measure out the 10 1/2 ounces.4 1/2 ounces pitted dates, chopped1 cup water5 1/2 ounces of unsalted butter, softened, plus extra for greasing the pan5 1/2 ounces light brown sugar3 large eggs1 teaspoon baking soda10 1/2 ounces self-raising flour1 3/4 ounces walnuts, roughly chopped1/2 teaspoon freshly ground nutmegPreheat the oven to 350°F. Grease a bundt pan an


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