This is most definitely one of the nicest cakes I made so far. It can be enjoyed on its own with a cup of tea, or warm with honey Ice cream. It keeps well for more than three days so it is perfect to ouse as a birthday cake covered with chocolate or sugar pastry. I love it because once again only one gadget is needed, your food processor and it takes less than 10 minutes toprepare.
250g Jumbo Dates (pitted)
200g Walnuts
180g Sugar
85g Butter
4 eggs
150g Self Raising Flour
1/4tsp Cinnamon Powder
1 tsp bicarbonate of soda
3/4cup hot water
50g Extra Walnuts for topping
1/2cup maple syrup
1 tbsp brandy
Place dates in a small bowl, pour hot water over and stand for few minutes.
Preaheat oven to 170c. Butter and flour a 10inch ring.
Put 200g walnuts in a food processor, and process till well ground. Transfer walnuts to a bowl, add dates and hot water mixture to porocessor and whizz for few seconds till you have a creamy mixture. Add chopped butter and sugar and give some pulses till combined. Add eggs all at once and pulse again. Add sifted flour, cinnamon, bicarbonate of soda and ground walnuts and process for approx 20 seconds or till you have an even cake mixture. Do not over mix. Pour mixture into prepared tin, arrange walnut halves on top and bake fro 30 minutes or until cake is cooked through, springy to the touch and skewer comes out clean when inserted in the centre.
Meanwhile heat maple syrup and 1 tablespoon brandy over a stove or in a microwave, 1 minute on high.
Remove cake from oven, turn onto a wire rac, leave upside down, and spoon over the syrup. When completely cold turn over to a serving plate. Fill the centre with fresh roses.
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