A sticky spice cake, which goes well served with yogurt or cream, but is also great with coffee or caramel mousse.
- 125gr soft butter
- 80gr moist brown sugar
- 3 eggs
- 4 tbs hazelnut liqueur (optional)
- 180gr flour
- 2 tsp baking powder
- 1.5 tsp cinnamon
- 1.4th tsp ground cloves
- 1/4th tsp ground cardamom
- 125gr dates, stoned and chopped
- 125gr dried figs, tops off and chopped
Makes 1 regular cake or a 20cm square cake.
Cream together the butter and sugar.
Add the eggs one by one, beating well between additions. Beat in the hazelnut liqueur.
Combine the flour, baking powder, cinnamon, cloves, cardamom, dates and figs.
Beat the dry ingredients into the wet until smooth, taking care not to beat too long or the cake may turn dense.
Scoop the batter in a prepared cake tin (floured and buttered, or lined with baking paper).
Bake for 30min (square cake) to 60min (regular cake) on 180°C.