Name: Cape brandy tart
Yield: 10 servings
Cuisine: Bake
Ingredients: 5.00 ml Bicarbonate of soda; 250.00 g dates diced; 250.00 ml water boiled; 100.00 g butter room temperature; 250.00 ml castor sugar; 1.00 eggs at room temperature; 315.00 ml flour cake; salt pinch; 2.00 ml Baking powder; 125.00 ml pecan nuts chopped; 250.00 ml cream to serve; 6.00 figs crystallised; 190.00 ml sugar; 190.00 ml water; 15.00 ml butter; 5.00 ml vanilla essence; 125.00 ml brandy

Recipe Disclaimer

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Ingredients (17)

5.00 ml	Bicarbonate of soda
250.00 g	dates — diced
250.00 ml	water — boiled
100.00 g	butter — room temperature
250.00 ml	castor sugar
1.00	eggs — at room temperature
315.00 ml	flour — cake
	salt — pinch
2.00 ml	Baking powder
125.00 ml	pecan nuts — chopped
250.00 ml	cream — to serve
6.00	figs — crystallised

SAUCE

190.00 ml	sugar
190.00 ml	water
15.00 ml	butter
5.00 ml	vanilla — essence
125.00 ml	brandy

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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.