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Showing posts with label Date. Show all posts
Showing posts with label Date. Show all posts

06 October, 2012

Date Nut Loaf With Toffee Sauce

06 October, 2012

Date Nut Loaf With Toffee Sauce

This recipe is for all who have an extremely sweet tooth. They will, no doubt, crave for this particular    toffee-licious desert! After tea when your mood's good just cut a piece of this and you will melt into a heavenly land where you don't want to leave. Its that tasty!! Please, hope you try it!!

Date Nut Loaf With Toffee Sauce
Source: http://www.tastespotting.com/tag/toffee/13


    
INGREDIENTS:                  

1. 225 gm seedless dates- soak in 5 tbsp. water & 1/2 tbsp. soda-bicarb for 1/2 hour
2. 1/2 cup chopped walnuts
3. 1/2 tsp. baking powder
4. 85 gm white flour ( 1 cup with 1 tbsp. less)
5. 100 gm sugar
6. 100 gm butter
7. 2 eggs
8. 1/2 tsp. vanilla essence

                                    FOR TOFFEE SAUCE:

1. 2 tbsp. butter
2. 2 tbsp. jaggery
3. 2-3 tbsp. fresh cream
1/2 cup roughly chopped almonds

                                                METHOD:

1. Chop dates. Soak in 5 tbsp. water and soda. Keep aside for 1/2 hour.
2. Sieve flour & baking  powder. Mix in the dates and walnuts.
3. Beat butter and sugar till light and creamy.
4. Add eggs and flour , alternately, beating well. Add the essence.
5. Grease and dust 6-8" loaf tin. Pour the mixture in the prepared tin.
6. Bake in a preheated oven at 150 degrees Centigrade for 1 hour. Test by inserting a knife,if it comes out clean the cake is baked. Remove  from oven and unmould on a wire rack. Prick the cake slightly for the toffee sauce to seep in.

                     TOFFEE SAUCE:

1. Heat butter in a small thick bottomed sauce pan on medium heat.
2. Add the jaggery. Cook for about 1/2 minute till the mixture is frothy. Remove from heat.
3. Add the cream. Return to low heat.
4. Stir for a few seconds till well blended. Do not bring to a boil. Add the walnuts. Remove from fire and pour over the cake kept in the serving platter. Spread to get an even coating of the sauce.

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