New Years Sticky Date Pudding Meringue 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
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
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.