Name: Warm orange cake with date and hanepoot semifreddo
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 10 servings
Cuisine: Bake
Ingredients: 0.00 wine dessert; 0.00 dates finely chopped; 0.00 eggs large; 0.00 castor sugar; 0.00 cream; 0.00 butter; 0.00 castor sugar; 0.00 orange zest only; 0.00 eggs large; 0.00 cake flour; 0.00 orange juice; 0.00 honey

Recipe Disclaimer

Tap for method

Ingredients (12)

0.00	wine — dessert
0.00	dates — finely chopped
0.00	eggs — large
0.00	castor sugar
0.00	cream

Cake

0.00	butter
0.00	castor sugar
0.00	orange — zest only
0.00	eggs — large
0.00	cake flour
0.00	orange juice
0.00	honey

Tap for ingredients

Method:

To make the semifreddo, pour the jerepigo over the dates and set aside for one hour.
Beat the eggs and castor sugar together until pale and thick.
In a separate bowl, beat the cream until stiff.
Fold the cream and date mixture into the egg mixture very carefully, trying not to lose too much of the air that you have beaten in.
Pour the mixture into a container and freeze for at least five hours, but preferably overnight.
To make the cake, beat the butter, castor sugar and orange zest together until light.
Beat in the eggs, one at a time, beating well after each addition.
Fold in the flour.
Pour the mixture into a greased and lined 20 cm cake tin and bake in a preheated 180 °C oven for 45 to 60 minutes, until a skewer inserted comes out clean.
Heat the orange juice and honey together, then pour over the hot cake and leave to soak in.
Remove the semifreddo from the freezer 10 minutes before serving, so that it has time to soften slightly.
Serve a slice of warm cake with a spoonful of semifreddo on the side.