DATE CAKE, PECAN NUT SAUCE AND CARAMELIZED PEARS
It’s good with vanilla ice cream.
- Date cake:
- 400 g pitted dates and chopped
- 220 g golden raisins
- 275 ml water
- 400 g condensed milk
- 275 g butter
- 300 g flour
- 2 teaspoons bicarbonate of soda
Add the first 5 ingredient in a pot over medium heat and cook until it becomes a little thick.
Remove from the heat and stir/fold in the sifted flour and bicarb.
Divide into 2 bread tins and bake at 160 ºC for 30 minutes, check with a test pen if its ready.
Note:
Can also be baked as single portions in a muffin pan or ramekins.
Serve with caramelized pears and pecan sauce.
- Caramelized pears:
- 4 pears, peeled, cut in half and cored
- 500 g caster sugar
- 250 g butter
- pinch salt
Make a caramel from the sugar and add the pear halves.
Add the butter in piece by piece, stirring after each addition and making sure to coat the pears.
Cover the pot and put in the oven at 210ºC for 20 minutes.
- Pecan sauce:
- 300 g dark Muscovado sugar
- 220 g butter
- 150 g pecan nuts
- 200 g cream
Caramelize sugar and add the butter piece by piece stirring well after each addition.
Slowly pour the cream into the sugar over medium heat while stirring.
Remove from the heat and fold in toasted / crushed pecans.
Recipe and Photo: Shane Seconds Gelderbloem
