dough-re-me: Moist Date-Nut Cake with Creme Anglaise

This is a type of cake you will find in most Indian and Middle Eastern bakeries. It is rich with the sweetness of dates and the nuts add a nice flavor and crunch to it. My inspiration for this cake came from Cadbury's Fruit and Nut chocolate, which I absolutely love. I like that it is moist and not overly sweet like some bakery cakes can be. Served with a strong brewed cup of Kona coffee that I got from Hawaii makes it a perfect dessert or high-tea snack.

My nut of choice for this cake is Walnuts. They compliment the dates so well and as you all know Walnuts are packed with Omega 3 fatty acids that are great for cardiovascular health and brain development. Dates are best known for their cleansing power and astringent properties especially for people with Intestinal troubles.

Creme Anglaise, is a French term used for a thinner (pourable consistency) of vanilla flavored custard. I have drizzled this sauce over the cake that adds a unique touch and flavor to the cake. It brings the whole dessert together in a wonderful way.

RECIPE: Moist Date-Nut Cake with Creme Anglaise
Ingredients
1 Cup Dates, chopped and soaked
1/2 Cup Butter, room temperature
1/3 Cup Flour, heaped
1/2 Cup Sugar
1/2 Cup Walnuts, chopped
1 tsp Vanilla
2 Eggs
1/4 tsp Baking Powder
1/2 tsp Baking soda
pinch of salt
1/4 Cup boiling water
For Creme Anglaise
2 Cups Milk
1 Tbsp Custard Powder
3 Tbsp Sugar
1/2 tsp Vanilla

Method

Pre-heat oven to 350 degree F and spray a 1 quart round bowl with some oil.
In a small bowl add dates with boiling water and 1/2 tsp baking soda. Set aside till cooled down.
Mix together flour, baking powder and salt in a small bowl.
Beat in the butter with the sugar till till the mixture is pale yellow and fluffy.
Add in 1 egg at a time and using a whisk get it to fluff up even more. Add the second egg and whisk it really well. It should be pretty fluffy at this point. Add the vanilla and mix it gently.
Now add the dry ingredients and fold them in.
Finally add the dates mix and Walnuts. Fold them in with a spatula and pour it into your round pan.
Bake for about 50 minutes and test it with a toothpick for doneness.
For Creme Anglaise: Boil milk on medium heat. In a separate cup add 1 Tbsp Milk, 1 Tbsp Custard powder and 1/2 tsp Vanilla. Add it to the boiling milk, making sure you stir it the whole time.. Once it begins to thicken add 3 Tbsp sugar and let it mix in.
To serve slice up the cake and pour the creme anglaise over it.

Step-by-step process,

Pre-heat oven to 350 degree F and spray a 1 quart round bowl with some oil. In a small bowl add 1 cup chopped dates with 1/4 cup boiling water and 1/2 tsp baking soda. Set aside till cooled down.

Mix together heaping 1/3 cup flour, 1/4 tsp baking powder and pinch of salt in a small bowl.

Beat in the 1/2 cup butter with the 1/2 cup sugar till the mixture is pale yellow and fluffy.

Add in 1 egg at a time and using a whisk get it to fluff up even more. Add the second egg and whisk it really well. It should be pretty fluffy at this point. Add the vanilla and mix it gently.

Now add the dry ingredients and fold them in.

Finally add the dates mixture and Walnuts. Fold them in with a spatula and pour it into your round pan.

Bake for about 50 minutes and test it with a toothpick for doneness.

For Creme Anglaise:

Boil 2 cups milk on medium heat. In a separate cup add 1 Tbsp Milk, 1 Tbsp Custard powder and 1/2 tsp Vanilla. Add it to the boiling milk, making sure you stir it the whole time.. Once it begins to thicken add 3 Tbsp sugar and let it mix in.