Taking a break from Brexit except it’s never a break because today we heard all about Amber Rudd and her reason for quitting from the government and conservative party. All very admirable, I’m sure. Anyhow, today I was meant to make a start on my appraisal documentation but I could not access the relevant drives on my work laptop so that was scuppered. I did however manage to prepare for Monday clinic so at least I know who is booked and have a vague idea of what I might need to do. It left me with some unexpected time on my hands. I decided that I would like to bake another cake and use my newly acquired stand mixer.
There were some dates in the fridge that I wanted to use up. I found a recipe on the internet and adapted according to what I could find in my kitchen cupboard (i.e. I did not have vegan butter , I used self-raising flour, caster sugar and almond milk).
- 225g of pitted soft dates
- 190g cake flour
- 1 tsp baking powder
- 50g of cocoa powder
- 1/2 tsp salt
- 100g of vegan butter
- 140g of brown sugar
- 100ml soy milk
- 1 tsp apple cider vinegar
- 2 tbsp honey
- Preheat the oven to 180°C.
- Cut the dates into little cubes and place into a bowl. Cover with 175ml boiling water and set aside to soak.
- In a large bowl mix the cake flour with baking powder, cocoa powder and salt.
- In a separate bowl add the butter and the sugar, using a hand mixer, whisk until soft and creamy.
- Then add the soy milk, honey and apple cider vinegar and mix until well incorporated.
- Now start slowly adding the flour mix, while whisking continuously.
- By now the dates will have almost dissolved in the hot water. You can now gently fold them into the cake batter.
- Grease a small cake tin, about 20cm diameter, and add the cake batter.
- Place in the oven and bake for about 35mins.
- Then take it out of the oven and let it cool down for about 20 minutes before removing it from the cake tin.
It is a very fudgy cake…