Cape brandy tart


Ingredients 18
Servings 10
Time

Ingredients

  • 5
    ml
    bicarbonate of soda
  • 250
    g
    stoned dates, diced
  • 250
    ml
    boiling water
  • 100
    g
    butter, at room temperature
  • 250
    ml
    castor sugar
  • 1
    jumbo egg, at room temperature
  • 315
    ml
    cake flour
  • pinch salt
  • 2
    ml
    baking powder
  • 125
    ml
    chopped pecan nuts
  • 250
    ml
    cream to serve
  • 6
    crystallised green fig halves for decoration
  • SAUCE
  • 190
    ml
    sugar
  • 190
    ml
    water
  • 15
    ml
    butter
  • 5
    ml
    vanilla essence
  • 125
    ml
    brandy, sherry or orange juice
 

Method

 
Sprinkle bicarbonate of soda over dates and pour boiling water over. Leave to cool. Cream butter and castor sugar in a mixing bowl (in winter, first rinse the bowl with hot water and dry it). When butter mixture is light and creamy, gradually beat in egg (first white, then yolk). Sift flour, salt and baking powder 2 or 3 times. Fold into creamed mixture with cooled dates, using a metal spoon. Add nuts and pour into a greased 25 cm round or square dish or cake pan. Bake at 180 ºC for 45 minutes, or until dark brown. SAUCE: Bring sugar, water and butter to boil. Remove from stove and add vanilla essence and brandy. Pour warm sauce over hot tart and leave to cool. Cut tart into equal portions. Serve with lightly whipped cream and crystallised fig halves.
 

Read more on: bake  |  fruit
 

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