New Years Sticky Date Pudding Meringue Cake
Sticky Date Base
Cook until the skewer is clean when testing.
Beat Meringue for 30 seconds between adding batches of 1 Tablespoon of sugar.
Bake the Meringue at 180 degrees for 15 to 20 minutes until lightly golden and firm to touch.
Cool on the bench for 15 minutes before refrigerating for 2 hours, dust with icing sugar before serving.
Base Cake
1 cup of Pitted fresh dates , roughly chopped.
1 teaspoon Bicarbonate of soda
2/3 cup of boiling water
100g Unsalted butter, softened
1 teaspoon Vanilla extract
1 cup Brown sugar
2 Tablespoons orange rind – finely grated
4 Eggs
11/3 Cups Self raising flour (sifted )
1/2 cup Raisins
3 Tablespoons Golden syrup
1/2 cup Currants
Preheat Oven to 160 degrees. Butter and line with baking paper 30.5 cm round cake pan.
Place the dates bicarbonate of soda and water in a bowl and set aside for
10-15 minutes to soak. Using a hand-held stick blender, process until smooth and set aside.
Place the butter, vanilla, sugar and orange rind in the bowl of an electric mixer and beat for 10-12 minutes
or until pale and creamy. Scrape down the side of the bowl, add the eggs, one at a time, beating well after each addition. Add the flour, date mixture , raisins , currants , golden syrup and beat until well combined.
Spoon into the prepared tin and spread evenly. Bake for 30-35 minutes or until cooked when tested with a skewer. Set aside to cool.
Increase the Oven temp to 180 degrees while preparing the topping Meringue
Topping
300 ml Eggwhites ( approx. 8 eggs )
2 cups Caster sugar
2 teaspoons Cider vinegar
2 Tablespoon Cornflour
icing sugar, for dusting
Place the eggwhites in the clean bowl of an electric mixer and whisk on high until stiff peaks form. Gradually add the sugar one 1 Tablespoon at a time, whisk for 30 seconds between batches. Once all the sugar has been added, whisk for a further 6 minutes or until stiff and glossy. Scrape down the side of the bowl, add the vinegar and cornflour and whisk for a further 2 minutes or until glossy and combined.
Spread the meringue evenly over the top of the cake and return to the oven for 15 – 20 minutes or until the meringue is just golden and dry to the touch. Allow the cake to stand at room temperature for 15 minutes before refrigerate for 2 hours before serving. Dust with the icing sugar to serve. Serves 16 to 20.
Based on the recipe from Donna Hay Dec / Jan 2015 with some changes to ingredients and quantities.
Mindy Belle 