Name: Coffe date cake
Yield: 25 servings
Cuisine: Bake
Ingredients: 250.00 ml flour white bread; 250.00 ml flour cake; 10.00 ml Baking powder; 2.00 ml salt; 100.00 g butter soft; 100.00 ml sugar; 2.00 eggs extra-large, lightly whisked; 15.00 ml nescafé strong black coffee; 100.00 g dates pitted and finely chopped; 250.00 ml cream; 30.00 ml brown sugar soft; 2.00 ml cinnamon ground; 2.00 ml cloves ground

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Ingredients (13)

BATTER

250.00 ml	flour — white bread
250.00 ml	flour — cake
10.00 ml	Baking powder
2.00 ml	salt
100.00 g	butter — soft
100.00 ml	sugar
2.00	eggs — extra-large, lightly whisked
15.00 ml	nescafé strong black coffee
100.00 g	dates — pitted and finely chopped
250.00 ml	cream

TOPPING

30.00 ml	brown sugar — soft
2.00 ml	cinnamon — ground
2.00 ml	cloves — ground

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Method:

Preheat the oven to 190 ºC (375 ºF) . Spray a 22 x 22 cm square tin with non-stick spray.
Sift the dry ingredients together twice in a mixing bowl.
Cream the butter and add small quantities of the sugar while beating continuously. Beat until light and creamy.
Add the eggs one by one, beating well after each addition. Add the coffee and dates and mix. Add the dry ingredients, alternating with the cream. Mix well. Turn into the prepared tin.
Mix all the ingredients for the topping and sprinkle on top of the batter. Bake for 25 to 30 minutes or until done. Cover the cake with aluminium foil if it becomes too dark on top before the end of the baking time.
The cake is done when a testing skewer comes out clean when inserted into the centre of the loaf.
Cool slightly before cutting into squares. Serve with cream.