Audrey's Cape brandy tart

The traditional Cape brandy tart to heat up the Winter blues.
 
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Recipe from: 16 May 2011
Preparation time: 20 mins
Cooking time: 40 mins
 
 

Ingredients

 
  • Brandy tart:
  • 250
    g
    block of pressed dates
  • 5
    ml
    bicarbonate of soda [baking soda]
  • 250
    ml
    boiling water
  • 120
    g
    butter, softened
  • 250
    ml
    caster sugar
  • 1
    extra-large egg
  • 310
    ml
    flour
  • a pinch of salt
  • 2.5
    ml
    baking powder
  • For the syrup:
  • 125
    ml
    water
  • 125
    ml
    brown sugar
  • 190
    ml
    brandy
  • 30
    ml
    butter
  • 5
    ml
    vanilla extract
Servings: Change Serving
 
 

Method

 
Heat the oven to 180ºC. Chop the dates, quite coarsely, using a heavy knife, and place them in a bowl. Sprinkle the bicarbonate of soda over the dates and pour over the boiling water. Set aside to cool slightly. Put the butter and sugar into a large bowl and, using an electric whisk (or a normal whisk and a lot of elbow power), cream together until pale, light and fluffy. Break the egg into one side of the bowl and gradually incorporate it into the butter/sugar mixture. Beat for another minute. Take your time over getting a really light, fluffy mixture.
 
Sift the flour, salt and baking powder into the mixture (hold the sieve up high, so the dry ingredients fall from a height; this helps to aerate the flour). Add the warm date/water mixture and very gently fold everything together. Pour the mixture into a deep 22-cm buttered ceramic or glass pie dish. Bake at 180ºC for 30-40 minutes, or until the cake is well risen, dark-brown and cooked right through.
 
Ten minutes before the cake is ready, make the syrup.  Put the water and brown sugar in a saucepan and bring gently to the boil, stirring frequently  to dissolve the sugar crystals. When the syrup is clear, remove from the heat and stir in the brandy, butter and vanilla extract.
 
Remove the cake from the oven. Pour the hot syrup, in batches, over the hot cake, tipping the dish so that it sinks in evenly.  The syrup will bubble furiously at the edges of the dish.
 
Serve warm, with whipped cream.
 
Serves 6-8.

Reprinted with permission of Scrumptious South Africa.
To visit Scrumptious South Africa’s blog, click here.
 

 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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