! It’s Christmas week! Yayyy ✨✨
I don’t know about anyone else but Sara and I don’t like dried fruits in a cake… yet we like dates. Go figure 🤦🏻♀️
So we are starting Xmas week with our Tartlettes coffee, walnut and medjool date Christmas cake.
A little twist on the classic Christmas cake. The combination of these ingredients tastes really good; the sweetness of the caramelised dates together with the crunchy walnut and hint of coffee..wow! Accompanied by a piece of Wensleydale cheese just finishes it off!! Try it with cheese, you won’t regret it!
Have a ho ho ho great Christmas week!
Ingredients
-1 cup self raising flour
-2 tbsp coffee powder
-3 tbsp coffee essence
-1 cup granulated sugar
-1 and a half cups medjool dates
-1 and half cups of milk
-1 cup of walnut halves
For the icing:
- icing sugar
-water
Method:
1.First thing to do is to chop up the dates and place them in a large bowl. Next add the coffee powder, coffee essence and milk. I put in the 3tbsps of coffee essence and 2tbsp of coffee powder, if you want a stronger taste, just add more. Mix all the ingredients and then cover with cling film, let the dates soak overnight.
2.Next day, preheat the oven at 160C. Get your cake tin and line with baking paper. I didn't use a circular tin, I used a loaf tin (bit of a change).
3.For the cake batter, add self raising flour, cocoa powder and walnuts (I put a cup to a cup and a half, I usually play it by ear... I like nuts in my cakes) and mix well. If you find the batter looking a little dry, add some milk.
4. Cake batter is ready, pour into your loaf tin and bake for 50-55 minutes.
For the icing, I never really measure the amount of icing sugar and water. I just sieve some icing sugar into a bowl and add a few spoons of water and mix until I like the consistency of the icing. You are looking for a thickish consistency so when it comes to decorating the top.... the icing completely covers with just the one layer.
Enjoy!! xx
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